Green and White Asparagus with Basil Aioli

Ingredients

• 1 bunch (1 pound) white asparagus, ends trimmed
• 1 bunch (1 pound) green asparagus, ends trimmed
• 1/3 cup basil, finely chopped
• 1/2 Meyer lemon, juice and zest
• 3 cloves garlic, peeled and minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter

Directions

1. Boil a pot of water and add some salt.
2. Blanch the white asparagus until tender but still crisp. Immediately shock it in ice water.
3. Blanch the green asparagus; shock it in ice water as well.
4. Prepare the aioli by mixing the basil, the lemon juice and zest, the garlic, and salt and pepper.
5. Place in the refrigerator for 1 hour so flavors can meld.
6. Heat butter and olive oil in a sauté pan.
7. Add the asparagus and sauté until heated through.
8. Place in a serving dish and top with the aioli. Serve hot. If desired, garnish with Meyer lemon zest.