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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