Asparagus, cured speck, ash mayonnaise, caramelised buttermilk


Preparation info

  • Serves 8

    starter portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

I get my cured speck from Neil Jewell – The One and Only, Man of the Match. A great friend and chef who not only runs a successful restaurant but also makes the country’s best charcuterie ... I don’t believe he always gets the credit he deserves. Get back on the bike chef!



  • 40 green asparagus spears
  • 40 ml olive oil
  • salt


Wash the asparagus spears in cold water. Trim and peel the base of the stems to remove the woody/fibrous texture. Dress the asparagus in olive oil and grill. Season with salt.

In a Thermomix jug or blender, place the burnt onion paste, egg yolks, lemon juice and salt and blend briefly to combine. With the Thermomix running on a medium speed, slowly stream in the oil to emulsify. Blend i