Asparagus with Homemade Mayonnaise
Simplicity itself, this appetizer dresses fresh al dente asparagus with homemade mayonnaise. Making mayonnaise is a relatively simple skill, and once mastered will quickly replace using store-bought mayonnaise as the real thing is so much better.
- Dijon Mustard - 3 Teaspoons
- Egg Yolks - 2
- Salt and Pepper - Taste
- Peanut Oili - 2 Cups
- Red Wine Vinegar - 2 Teaspoons
- Asparagus - 4 Dozen spears
- Chopped Parsley - 2 Tablespoons
In a non-aluminum bowl, blend the mustard, egg yolks, and seasonings. Whisking constantly, gradually drizzle the oil into the egg yolk mixture. When the mixture is thick, whisk the hot vinegar into the developing sauce until smooth. Set aside.
Holding an asparagus spear in two hands, bend until it snaps; discard the stiff lower stem. Peel the asparagus 3 inches from the tops to the bottoms of the stems. Cook uncovered in boiling salted water for 7 to 10 minutes, until just tender. Drain and plunge into ice water to stop the cooking, then drain on a towel.
To serve: Arrange asparagus on salad plates. Spoon mayonnaise on top. Sprinkle with chopped parsley (optional).