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Asparagus with mushroom mayonnaise
Asparagus with mushroom mayonnaise
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Total Time:
15 minutes
Ingredients:
  • 16 asparagus spears
  • 25 g broad beans
  • 40 g Cheddar cheese
  • 1 tablespoon truffle oil
  • 1 handful of watercress or rocket
  • 200 g button mushrooms
  • ½ tablespoon balsamic vinegar
  • 40 g mayonnaise made using free-range eggs
Instructions:
  • Prepare the mushroom mayo ahead of time by blending mushrooms, vinegar, and ½ tablespoon of sea salt in a food processor. Place a piece of cheesecloth in a colander over a bowl, spoon the mixture into the cheesecloth, and let it strain overnight. The next day, squeeze out any remaining liquid, discard the solids, and mix the mayonnaise with the liquid. Set aside. Char the asparagus on a hot griddle pan for 3 minutes, then flip and cook for 2 more minutes. Plate the asparagus with broad beans, cheese, and oil. Serve with salad leaves and a dollop of mushroom mayo on the side.

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