Spring is finally here and with it asparagus season has arrived! You will find asparagus on my table several times a week these days, made a bunch of different ways, but this is definitely the easiest and one of my all-time favourites. The addition of this spicy homemade mayo takes it over the top, and my fool proof 30-second method with have you impressing your guests with mayo on the side all the time.
After learning to make mayo the hard way at chef school, with a whisk and a lot of elbow grease, this tip passed along by my mom will have you whipping up mayo in a snap. It is superb on the side served with these asparagus. Once your family tries it, I’m sure this will become a spring favourite recipe of yours too.
1 bunch asparagus
2 tbsps roasted hazelnut oil
pinch of sugar
salt and pepper to taste
1 egg, warmed to room temperature
235 ml sunflower oil
pinch of salt
1 tsp lemon juice
1 tsp Sriracha
Preheat oven to broil.
Wash and prep asparagus.
Dress with oil, sugar, salt and pepper.
Place on a baking sheet.
Place in oven rack on second to highest position and broiled for 15 minutes or until asparagus are browned.
The key to making flawless mayo is to use a hand blender and a tight-fitting glass vessel.
Crack an egg into your glass vessel.
Add lemon juice and salt.
Pour oil over the mixture, top to 240 ml.
Submerge hand blender until covering egg and touching bottom of glass container.
Begin to blend, holding place for about 10 seconds. Once mixture begins to emulsify, slowly lift blender and move around to incorporate all the oil.
Season with Sriracha to your taste. Add more if you prefer a spicier mayo.
This is a fantastic condiment to have on hand, jazzing up potato salad, burgers, any steamed or roasted vegetables, broiled, BBQd or poached fish. You can get really creative and add so many different flavours to this mayo. Some ideas? Curry, fresh herbs, chopped onions or pickles, sundried tomatoes, capers, etc. Get creative!