Instant pot recipe for steamed asparagus with a delicious turmeric lemmonaise / dijonaise aioli.

Dijonnaise/ Turmeric Lemmonaise aoioli:

1/2 cup of mayonnaise (subs: vegan mayo, paleo avocado oil or olive oil mayo)

Several sprigs of fresh dill, chopped, ends cut off or sub with a little less of dried dill (if storing instead of using up in 2 days use dried herbs in which case it will keep long in the fridge, granted its made with storebought mayo)

2 tbsp Fresh or dried chives (use lesser amt. if dried, but its all to taste)

1/2 tsp dried fine herb mix (dried chives, tarragon, parsley) (if you dont have that you can add individual dry herbs or more chives to taste)

Dash lemon juice (from lemon shaped bottled lemon juice if storing longer vs. using right away)

1-2.5 tsp of yellow mustard (to taste depending how mustardy you like things and what type you are using, start with less and have a taste, I used a squeeze bottle of yellow mustard so I didn’t use too much. Ir ecommend one such as Suzie’s which also contains turmeric, paprika, dehydrated garlic and spices.)

Good pinch each garlic powder and turmeric powder (don’t actually pinch it, it will stain your hands!)

Sea salt

If using fresh herbs divide this recipe and make a small batch or if using dried herbs that will keep longer make a bigger batch to keep in the fridge conveniently.

Mix all ingredients together well with a spoon. Adjust seasonings to taste. If dried herbs and storebought mayo were used it will keep in the fridge in an airtight container for a few months.

Asparagus:

1 Lb asparagus, woody ends snapped off

Add 1.5 cups of water to the Instant Pot. Place steamer basket in and asparagus on top.lock the lid and set pressure release to Sealing. cook on high pressure 2 minutes (I find the sweet spot for thin asparagus is actually pressure cooking it for one minute and then letting it to stay on the keep warm setting for about 40 seconds that way it’s not over done or under done.) do a manual release. Use mitts to take it out right away so it doesn’t overcook. Season with salt and pepper and serve with the aioli.

The aioli with the asparagus or the aioli alone pairs well with paprika spiced pork tenderloin, or baked/fried chicken thighs or breast, and other foods like rosemary yam wedges, or as a spread alone with chicken burgers or egg sandwiches.

If you like this recipe and share it tag me on instagram @dairyfreeindulgencerecipes #dairyfreeindulgencerecipes (i know the name is long but dairyfreeindulgence was already taken on insta!) , I’d love to see your versions of my recipe 🙂