Asparagus with herb mayonnaise

12h 40m
- Preparation 40 min
- Resting 12h

Recipe for WMF Lono Master Grill

Ingredients

1 People

For the asparagus:
8 Green asparagus spears
Olive oil
Lemon
Salt
For the herb oil:
200 g Herbs (dill, parsley, chives, basil, spinach)
400 ml Rapeseed oil
50 g Spinach for the puree
For the mayonnaise:
1 Egg
1 tsp. Mustard
1 tsp. Finely pureed spinach
1 tsp. Lemon juice
Salt
Pepper
1 Of sugar
For the finish:
Edible flowers
Wood sorrel, herbs
Various sprouts
1 tsp. Matcha powder

Preparation

Step 1

For the herb oil: Blanch the herbs and spinach for approx. 10 seconds, rinse immediately in iced water and spin dry using a salad spinner. Finely puree teh spinach for the purée and set aside. Chop the remaining herbs and blend together with 100 ml herb oil, first slowly, then quickly. Slowly add the remaining herb oil. Pour everything into a screw-top jar and place in the fridge overnight. The next day, filter through a sieve.

g Herbs (dill, parsley, chives, basil, spinach)

ml Rapeseed oil

g Spinach for the puree

Step 2

For the mayonnaise: Place the egg, lemon, mustard, salt, pepper, sugar, spinach puree and herb oil in a tall blender jug. Move the blender in the mixture all the way to the bottom, blend and pull up very slowly. Flavour the mayonnaise, pour into a piping bag and chill.

Egg

tsp. Mustard

tsp. Finely pureed spinach

tsp. Lemon juice

Salt

Pepper

Of sugar

Step 3

For the asparagus: Cut the woody ends off the asparagus, sauté briefly in a little olive oil, season with salt, add a few squeezes of lemon and leave to cool.

Green asparagus spears

Olive oil

Lemon

Salt

Step 4

For the finish: Place 2 asparagus spears on the plate and pipe the herb mayonnaise on top using a piping bag and arrange with the flowers, wood sorrel and sprouts. Decorate the plate with a little mayonnaise, dust with matcha powder and drizzle with a little herb oil. Serve with a fluffy brioche or ciabatta.

Edible flowers

Wood sorrel, herbs

Various sprouts

tsp. Matcha powder