White asparagus is an unusual ingredient; it’s asparagus that grew without any sunlight and has a milder asparagus taste. It’s great tossed in butter or dipped in something creamy, but I really wanted to make an appetizer with this veggie. So I decided to keep it simple – toast, mayo, asparagus, capers. It tastes great and won’t weigh you down. Just remember to peel the asparagus before boiling!

3 pieces of bread

6 tablespoon garlic aioli

9 white asparagus stalks

6 teaspoon capers (chopped)

Salt to taste

Peel and boil the white asparagus stalks.

Toast the bread and then cut in half.

Each half slice of toast will receive a layer of 1 tablespoon of the garlic mayonnaise, a dusting of garlic powder, 3 white asparagus stalks (cut into ≈3 inch pieces), 1 teaspoon of chopped capers, and a light sprinkle of salt.

Serve and enjoy!