Serve the crispy warm asparagus, with the tarragon mayonnaise on the side.
4 people10 minutes10 minutes
Ingredients
0 - Rock Salt
0 - Sea Salt
12spearsSuperValu Asparagus
1 - SuperValu Lemon
(zest and juice)
3tbspSuperValu Olive Oil
Tarragon Mayonnaise
1tspDijon Mustard
1 - Fresh Egg
(free-range if possible)
130mlSuperValu Sunflower Oil
1tbspSuperValu Tarragon
(chopped)
1tbspTarragon Vinegar
Method
First, make your mayonnaise; place the egg yolk, mustard and a pinch of seasoning in a glass bowl.
Using a balloon whisk, whisk the mixture while slowly adding the sunflower oil, little by little in a thin trickle. As the mayonnaise thickens, add the oil in a more steady steam whilst continuously whisking. The mayonnaise is ready when it is thick and glossy.
Add the tarragon vinegar and fresh tarragon. Add more seasoning if required. Store in the refrigerator until you’re ready to serve it.
Next, preheat the oven to 220˚C/425˚F/Gas Mark 7, then lay the asparagus spears on a baking tray. Brush them lightly with the olive oil, and season with salt and pepper.
Place into your preheated oven and roast until the asparagus is nicely roasted and tender. Transfer the asparagus to a platter, toss with lemon juice and salt to taste, and serve.
Serve the crispy warm asparagus, with the tarragon mayonnaise on the side.