Recipe: Asparagus with parmigiano and mayonnaise
Here's a great dish to make the most of asparagus when they're at their best. 
Serves 4
Ingredients
| 20 | Asparagus, spears (5-6 asparagus spears per person) |
| ½ tsp | Sugar |
| ½ tsp | Salt |
| ½ cup | Mayonnaise |
| 50 g | Parmigiano cheese, grated |
Directions
- Snap off the asparagus ends or peel the last 2-3 centimetres.
- Heat a pot of water to blanch the asparagus.
- Add salt and sugar to the water — this helps heighten the green colour of the asparagus.
- When water reaches a rolling boil, add the asparagus. Cover with a lid and cook for 3-4 minutes.
- Drain in a sink with cold running water and ice if you have it.
- Remove from the water when cool and drain and place on a serving plate.
- Combine the parmigiano and mayonnaise and pour over the asparagus.
- Sprinkle with flaky sea salt and freshly ground black pepper and serve.
Mayonnaise
Makes approx. 150 ml
| 1 | Egg Yolk (room temperature) |
| 1 | Pinch salt |
| 1 | Teaspoon dry mustard |
| 1 | Teaspoon vinegar or lemon juice |
| 125 ml | Canola Oil (room temperature) |
Method
- Place the yolk in a clean bowl.
- Whisk in the salt and the lemon juice or vinegar, mustard.
- While continuing to whisk, start pouring in oil, drop by drop.
- Once the emulsion has begun to form, start adding the oil in a steady thin stream, whisking constantly.
- When the sauce is thick, check seasoning.
- To thin, whisk in a little warm water or more vinegar.
- Cover, label with date and refrigerate.
