Asparagus with Green Mayonnaise Recipes

Ingredients :

2 bundles of fresh asparagus, about 500g in total, trimmed

Melba toast, to serve (optional)

Green Mayonnaise:

3 egg yolks

1 tbsp finely snipped chives

1 tbsp finely chopped parsley

1 tbsp lemon juice

300ml olive oil

salt and pepper

1. Scrape the lower half of each asparagus spear, then divide into 6 bundles.
2. Tie each bunch firmly, finishing with a long-ended bow. (this makes it easier to remove the string later), cover the tips in loose cones of foil.
3. Cook the asparagus in a tall saucepan of boiling water, with the tips above the water level, for about 10 minutes until just tender, do not overcook.
4. Carefully remove the bundles and drain on a wire rack.
5. To make the green mayonnaise, place the egg yolks, chives, parsley and lemon juice in a food processor and process for 1-2 minutes.
6. With the motor running, pour in the oil in a very thin stream until it is all incorporated.
7. Season to taste with salt and pepper.
8. To serve, untie the bundles of asparagus and place 1 bundle on each plate.
9. Serve the mayonnaise separately and accompany the dish with Melba toast, if liked.

Serves 5

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