Here our mayonnaise is made in a food processor, but a bowl,
whisk and some muscle will do the trick. Children, pregnant women, the elderly
and those who are ill shouldn't eat foods containing raw eggs.
- 1 pound asparagus
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, plus extra zest of 1 lemon
- 1/2 cup vegetable oil
- 1/4 cup extra-virgin olive oil
- salt and freshly ground pepper
- 1/8 teaspoon paprika
Cut off and discard the bottom 1 inch of the asparagus spears.
In a pot with a steamer insert, bring 2 inches of water to a boil, and add the
asparagus. Steam until tender, about 4 to 5 minutes, and set aside to cool slightly
while you make the mayonnaise.
In a food processor, combine the egg yolk, mustard, lemon
juice and lemon zest. In a cup, combine the oils. While processing the egg-mustard
mixture, slowly pour in the oil until the mixture thickens and forms a smooth
consistency, 2 to 3 minutes. Season with salt, pepper and more lemon juice,
if needed. Sprinkle with paprika, and serve with the asparagus. Serves 4
Published: Italian Cooking & Living- April/May 2003
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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