| |
|
|
|
| |
Soups and Starters Recipes -
Asparagus with
Green Mayonnaise Recipe
|
|
|
|
|
|
| |
|
Soups and Starters
Recipes
- Asparagus with
Green Mayonnaise Recipe
Ingredients
Serve
6
-
2 bundles of fresh
asparagus, about 500 g/1 lb in total, trimmed
-
Melba toast, to
serve (optional)
Green mayonnaise:
-
3 egg yolks
-
1 tablespoon finely
snipped chives
-
1 tablespoon finely chopped parsley
-
1 tablespoon lemon
juice
-
300 ml/1/2 pint olive
oil
-
salt and pepper
Method:
-
Scrape the lower half of each asparagus spear, then
divide into 6 bundles. Tie each bunch firmly, finishing
with a long-ended bow. (This makes it easier to remove
the string later.) Cover the tips in loose cones of
foil.
-
Cook the asparagus in a tall saucepan of boiling
water, with the tips above the water level, for about 10
minutes until just tender. Do not overcook.
-
Carefully
remove the bundles and drain on a wire rack.
-
To make the
green mayonnaise, place the egg yolks, chives, parsley
and lemon juice in a food processor or blender and
process for 1-2 minutes.
-
With the motor running, pour in
the oil in a very thin stream until it is all
incorporated. Season to taste with salt and
pepper.
-
To serve, untie the bundles of asparagus and place 1
bundle on each plate. Serve the mayonnaise separately
and accompany the dish with Melba toast, if liked.
|
|
|
|
|
|
|
|
|
