As asparagus season comes to a close, kitchens across the country are piling up with the pale, underutilized bottoms of those springtime stalks. Most cooks dump these woody bits into the compost bin, but chef Patrick Mulvaney assures us that these tough scraps actually harbor a surprising dose of asparagus flavor. Savor the end of this springtime favorite’s peak harvest with this whole-vegetable recipe for grilled asparagus with asparagus–bottom aïoli.
Mulvaney starts by infusing a pot of olive oil with the trimmed bottoms from a bunch of asparagus, along with a few cloves of garlic and leek tops for some extra #WasteNot cred. After blending and straining the oil, he uses it to whip up a brightly seasoned aïoli that accompanies the quickly grilled asparagus tops. Pro tip: Mulvaney suggests subbing this condiment anywhere you’d normally use mayo, like with poached salmon, club sandwiches, fried artichokes, or French fries. Get the recipe and make it tonight.
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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.
Waste Not: How to Get the Most from Your Food, published by Rizzoli, is on sale now. Order your copy today!
Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.
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