Asparagus with Mayonnaise
family of 4 - 6. You'll need:
1kg (21/4lb) medium to
For the mayonnaise
2 medium egg yolks
1 tsp English mustard
2 tsp Dijon mustard
2 tsp white wine vinegar
100ml (31/2fl oz) olive oil
200ml (7fl oz) vegetable oil
squeeze of lemon juice, to taste
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
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.
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