Asparagus with mayonnaise

Name: Asparagus with mayonnaise
Yield: Serves 4–6
Cuisine: British
Ingredients: 100 ml (3½ fl oz) olive oil; 2 tsp white wine vinegar; 2 tsp Dijon mustard; 1 tsp English mustard; sea salt and white pepper; sea salt and white pepper; squeeze of lemon juice, to taste; 200 ml (7 fl oz) vegetable oil; 1 kg (2¼ lb) medium to thick asparagus; 2 medium egg yolks

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Make the most of the short English asparagus season, which starts in early May and lasts about 6 weeks. Served with mayonnaise or hollandaise, it makes an excellent starter.

Ingredients

1 kg (2¼ lb) medium to thick asparagus

Europe
United Kingdom
Starter
Vegetarian
Gluten-free

Method

To prepare the asparagus, cut or break off the woody ends. Peel the stalks with a fine swivel vegetable peeler, starting about 5 cm (2 inches) down from the tips. Set aside.