1 bunch of purple asparagus, cleaned with ends cut
1 cup mayo
¼ tsp prepared horseradish
2 tablespoons fresh lemon juice
1 garlic, pressed and minced until almost paste like
½ tsp salt and pepper each
¼ cup fresh chives, chopped
¼ cup Italian Parsley, chopped
2 TBSP of fresh chopped basil
Instructions
To make the Ailoi:
Mix the mayo with the remaining ingredients- that easy- yes there is a harder way (which involves making your own mayo) but seriously- who has that kind of time!
For the Asparagus:
Place water in the bottom half of a steamer pan set. Add dash of salt and about 1 TBSP of butter, and bring to a boil. Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/?p=4091