Asparagus with Mayonnaise

Ingredients

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

Preparation

• 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.