Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: No Cooking Required
Number of Servings: 6
Origin: American
Italian
Mexican & Spanish
Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Vegetarian
Meal Type: Appetizers
Snack
Ingredients
3 Egg yolks
1 Lemon, juiced
Sea salt and black pepper
150ml/ 5fl of extra-virgin olive oil
8 Asparagus spears per person
Preparation
Place the egg yolks in a blender with the lemon juice and a little salt and pepper and combine.
Slowly pour the oil through the funnel in the top with the blender running, drip by drip, until it is amalgamated, forming the mayonnaise. Set aside while you cook the asparagus.
Place a large pot of well-salted water on to boil. Snap off the base of the asparagus using your hands.
Once the water has reached a rolling boil, drop the asparagus in and cook for two minutes. Drain in a colander and season with a little salt and pepper and a teaspoon or so of olive oil.
Arrange on four plates and place a dollop of the mayonnaise on the side. This is just as good whether it is served warm or at room temperature.
Cook's Notes
Nutrition Information