I had some wild garlic left that I needed to use up and although I knew I wouldn’t be able to re-create the amazing wild garlic mayo I had at Trinity, I still had to give it a go. And it was delicious! Of course not playing in the same league as Trinity but for being homemade on the first attempt, it was pretty awesome! Especially the next day when the flavours had evolved even more.
Because of this lovely mayo we enjoyed the same starter both Saturday and Sunday (and I would happily eat it once a day for the rest of my life); green asparagus with wild garlic mayo, parmesan, extra virgin olive oil and a sprinkle of salt. Delicious!
6-7 wild garlic leaves
200 ml vegetable oil, maybe more
2 egg yolks
1,5 tsp dijon mustard
Mix the oil with the wild garlic until you have a smooth green oil. In a separate bowl, mix egg yolks, mustard abd seasoning. Start whisking with an electric whisk while adding the green oil bit by bit. If you want the mayonnaise to be even thicker, add plain oil while whisking. I noticed that the mayonnaise was slightly thinner the next da.
Asparagus with wild garlic mayonnaise and parmesan, serves 2
8 sparagus stems
wild garlic mayonnaise
parmigiano reggiano or other matured parmesan
extra virgin olive oil
Maldon sea salt
Break the ends of the asparagus, where it breaks naturally. Steam in salted water for 4-5 minutes. Drain. Place a large dollop of mayonnaise on each plate. Place the asparagus next to it, add shavings of parmesan, drizzle some olive oil and add a pinch of sea salt. Serve with crusty bread or as it is.