White asparagus with olive oil mayonnaise

White asparagus with olive oil mayonnaise

Pintxo

By
From
Basque
Serves
4
Photographer
Laura Edwards

My mum always has a few jars of white asparagus in the house, not least because it’s something that my dad and I used to have for dinner when I was little. I love to have these with some mayonnaise as in this recipe. I’d never tried the fresh ones until I moved to Madrid, and now I definitely prefer this way of serving them, but sometimes I do hanker for the ones in the jar when I visit my mum, and those childhood memories come flooding back.

Ingredients

Quantity Ingredient
16 white asparagus

For the mayonnaise

Quantity Ingredient
2 free-range egg yolks
1 teaspoon white wine vinegar
sea salt
freshly ground black pepper
150ml olive oil
lemon juice, to taste

Method

  1. First, prepare the mayonnaise. In a mixing bowl, whisk together the egg yolks, vinegar and a pinch of salt and pepper, then very slowly add the olive oil, whisking vigorously, until you get a thick and smooth mayonnaise. Check the seasoning and add lemon juice to taste
  2. Clean the asparagus well, then cut the bottoms off and peel with a potato peeler.
  3. In a large saucepan, bring plenty of water to the boil. When it is boiling, add some salt, followed by the asparagus. Boil them over a medium heat for 5–8 minutes, depending on how thick the asparagus are, until they are lovely and tender.
  4. Divide the asparagus among four warmed plates and serve with the mayonnaise and some black pepper.
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