On Friday when Daniel and Maria arrived from the airport I had prepared a three course dinner, starting with this spring time favourite from last year; asparagus with wild garlic mayo and parmesan shavings.
I bought some lovely British asparagus from the supermarket and used some of my hidden freezer treasure of wild garlic for the modified mayonnaise recipe.
Wild garlic mayo 2.0
15 wild garlic leaves, steamed and drained
200 ml sunflower oil
1 egg yolk, at room temperature
Blend the oil with the wild garlic to a smooth oil. Place the egg yolk in a beaker and add the green oil drop by drop, later a little by little, while beating with an electric whisk. Season to taste with lemon juice, salt and pepper. Leave for 30 minutes to deepen its flavour.
Asparagus with wild garlic mayonnaise and parmesan shavings, serves 2
8 asparagus stems
wild garlic mayonnaise
parmigiano reggiano or other matured parmesan
extra virgin olive oil
Maldon sea salt
Break the ends off the asparagus, where it breaks naturally. Steam in salted water for 1-2 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.