Cornish asparagus with truffle mayo – Zacry’s

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
Lemon juice
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.


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