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:

  1. 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.

  2. 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.

  3. Carefully remove the bundles and drain on a wire rack.

  4. 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.

  5. 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.

  6. 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.