Asparagus with basil mayonnaise
Fat asparagus spears are great; the fatter the better. They're a luxury ingredient and when in season are easily affordable. If cooked to retain a little of their texture, they are one of the few vegetables that can hold court on a menu with very little else as support. In fact they're perfect with a sprinkling of good olive oil, salt and pepper.
Ingredients
24 fat asparagus spears
1 egg
1/4 cup sweet basil leaves
1 tbsp white wine vinegar
125ml extra virgin olive oil (not peppery)
Salt
Method
Trim asparagus spears, cutting off woody ends. Bring a pot of salted water to the boil and blanch asparagus for a minute or two, depending on thickness, until tender but still with a little "bite". Drain and place on a clean, dry tea towel. In a food processor, put egg, basil leaves, vinegar and a couple of pinches of salt. Turn on processor, add olive oil slowly, in a fine stream, until mixture thickens to desired density. You may not need all the olive oil. Check for seasoning and serve asparagus spears with basil mayonnaise.
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