In Zacry’s we make our own mayonnaise daily but this recipe will work well with good quality shop bought mayonnaise to save time, or if you are only cooking for a few guests. The star of the show is always the asparagus.
As a starter this dish can be served with Parma ham, parmesan, rocket or even a fried duck egg. It’s a very flexible dish and makes the most of the short asparagus season.
Serves 4 as a starter or 6 as a side.
150g Cornish asparagus
80g mayonnaise either homemade or a good quality shop bought
Truffle oil or truffle paste
Salt and pepper
Good quality olive oil
Trim, then blanch the asparagus in boiling salted water for 2 minutes, then refresh into ice water which will stop the cooking straight away and keeping it from discolouring.
Mix the mayonnaise with truffle paste and add a squeeze of lemon, then season to taste.
To serve, grill the asparagus lightly, finish with olive oil and spoon the over the truffle mayonnaise.