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Asparagus with Mayonnaise



For a family of 4 - 6. You'll need:

1kg (21/4lb) medium to thick asparagus

For the mayonnaise

  1. 2 medium egg yolks

  2. 1 tsp English mustard

  3. 2 tsp Dijon mustard

  4. 2 tsp white wine vinegar

  5. 100ml (31/2fl oz) olive oil

  6. 200ml (7fl oz) vegetable oil

  7. squeeze of lemon juice, to taste

  8. sea salt and white pepper


  • To make the mayonnaise, whisk the egg yolks, mustards and wine vinegar together in a bowl with some salt and pepper.

  • Slowly trickle in the olive oil, whisking constantly, then gradually whisk in the vegetable oil.

  •  If the mayonnaise becomes too thick, add a few drops of water and continue whisking in the oil.

  • Adjust the seasoning and add a little lemon juice to taste.

  • Add the asparagus to a pan of simmering, salted water and cook until tender, allowing four to five minutes for finger-thick spears.

  • Drain and serve with the mayonnaise.


Note: The mayo can be stored in a sealed jar in the fridge for up to two weeks.