Sunday, April 28, 2013

Asparagus with Mayonnaise

Terry from Crumpets & Co is hosting Weekend Herb Blogging and this week, I've gone a bit mad about Asparagus.

asparagus© by Haalo
Each year I look forward to those precious weeks of Asparagus season and happily for me, I've arrived in Italy smack bang in Asparagus season. I must be honest and say I've not tasted asparagus as good as these, they have been a revelation in terms of flavour and texture.

The dish I've made is a fairly traditional take - asparagus sautéed in butter and then served with a good drizzle of mayonnaise.

asparagus with mayonnaise© by Haalo
Asparagus with Mayonnaise

sea salt
white pepper
For the Mayonnaise
1 egg yolk
1 teaspoon mustard powder
sea salt and white pepper
125mls neutral oil, approx (just don't use olive oil)
lemon juice

Make the mayonnaise:
Place the egg yolk and mustard powder into a bowl, grind over a little sea salt and white pepper - whisk until combined.

Add a drop of oil at a time, whisking constantly until the mixture starts to thicken - you can then drizzle it at a steady pace as you whisk. Once all the oil has been absorbed keep whisking until it looks glossy. Finish off with a little squeeze of lemon juice to taste.

You could also make this in a food processor - blitz together the yolk, mustard powder, salt and pepper and then with the motor running, drizzle in the oil. Fold through the lemon juice and then store in a bowl until ready to serve.

Prepare the asparagus:

Remove and discard the hard woody ends.

Place a large skillet on a low heat - you want to use a pan that will take the asparagus spears in one layer. If you don't have a pan large enough, just cook them in batches.

Add a good knob of butter to the pan and once it has melted, add the asparagus - season with a little salt and pepper. Keep turning the asparagus so they brown evenly - once tender remove from the pan and place on a platter.

To serve:

Lay asparagus spears on a plate and then drizzle over with mayonnaise - serve with crusty bread.

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