Warm White Asparagus & Avocado Tartines with Meyer Lemon-Shallot Emulsion

Instructions

1. 1

   Heat 2 tbsp olive oil in a small skillet over medium-high heat. Add the dried 3 tbsp capers and fry until they open up like little flowers and get incredibly crispy, about 4 to 5 minutes. Use a slotted spoon to transfer them to a paper towel. Leave the fragrant oil in the pan for the bread!

   5 min

   Tip: Make sure the capers are completely dry before they hit the hot oil, otherwise they will violently splatter and ruin your patio lunch vibe.

2. 2

   While the capers fry, prep the 1 lb white asparagus by peeling them starting just below the delicate tips, snapping off the woody ends. Bring a large wide pot of water to a rolling boil. Season it generously with 1 tbsp kosher salt and a squeeze of juice from 1/2 Meyer lemon.

   10 min

   Tip: White asparagus has a thicker, more fibrous skin than its green cousin. Don't be shy—peel off a good, thick layer so every bite is melt-in-your-mouth tender.

3. 3

   Drop the peeled 1 lb white asparagus into the gently boiling water. Let them blanch until tender but still holding a proud shape, about 6 to 8 minutes depending on thickness. Gently remove them with tongs and let them drain on a clean kitchen towel.

   8 min

   Tip: Test for doneness by piercing the thickest part of a stalk with a paring knife; it should slide in with little resistance.

4. 4

   Add the remaining 1 tbsp olive oil to your caper skillet. Toast the 4 slices sourdough bread over medium heat until the edges are beautifully charred and the centers are golden. Set aside on your serving plates.

   5 min

   Tip: I love using the caper-infused oil for the bread; it builds layers of flavor without needing to reach for more ingredients.

5. 5

   In a small saucepan, combine the minced 1 large shallot, 1/4 cup dry white wine, and the freshly squeezed juice of 1 Meyer lemon. Simmer over medium-low heat until the liquid is heavily reduced to just about a tablespoon. This sharp, acidic reduction is the backbone of your emulsion.

   8 min

   Tip: Watch the pan closely at the end of the reduction; it goes from perfect to scorched in seconds.

6. 6

   While the liquid reduces, scoop the flesh of the 2 whole ripe avocados into a mixing bowl. Add 1 pinch flaky sea salt and the juice from the remaining 1/2 Meyer lemon. Roughly smash everything together with a fork—we want a chunky, rustic texture, not a smooth purée.

   3 min

   Tip: The avocado acts as the rich, cool foundation that contrasts perfectly with the warm asparagus and sauce.

7. 7

   Turn the saucepan heat under your reduction to the absolute lowest setting. Whisking continuously and vigorously, add the very cold 6 tbsp unsalted butter one or two small cubes at a time. The sauce will magically emulsify into a thick, glossy cream. Remove from heat immediately and stir in 1 pinch white pepper.

   4 min

   Tip: If the sauce looks like it's starting to break or separate, immediately pull it off the heat and whisk in a splash of cold water to bring the emulsion back together.

8. 8

   Slather the smashed avocado generously over the warm sourdough toasts. Drape the blanched white asparagus spears right on top. Generously spoon the warm, velvety Meyer lemon emulsion over the asparagus, allowing it to drip down the sides. Scatter the dish with your crispy capers and the finely chopped 2 tbsp fresh tarragon.

   3 min

   Tip: Serve immediately while the sauce is warm and the bread is crisp. It's the ultimate high-low California bistro bite.