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Fresh asparagus with roasted red capsicum mayonnaise
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Homemade red pepper mayonnaise adds a delicious twist to asparagus dish.
Ingredients:
  • 4 bunches fresh asparagus, ends trimmed
  • roasted red capsicum mayonnaise
  • 2 medium red capsicum
  • Olive oil, for brushing
  • 2 egg yolks
  • 21.00 gm fresh lemon juice
  • 5.90 gm Dijon mustard
  • 250mls (1 cup) olive oil
  • Salt & ground black pepper, to taste
Instructions:
  • Preheat your oven to 200°C and prepare a baking tray with parchment paper.
  • For the roasted red capsicum mayonnaise, generously brush a whole capsicum with olive oil. Roast on a lined baking tray in a preheated oven for 30 minutes until softened and skin is blistered. Place in a sealed plastic bag for 20 minutes to lift the skin, then deseed and peel the capsicum, keeping the flesh.
  • As the egg yolks, lemon juice, and Dijon mustard are in the food processor bowl, blend until creamy. Include the garlic. While the processor is running, slowly drizzle in the olive oil, then add the rest gradually. Slice 1 strip from the roasted capsicum and set aside. Blend the rest of the capsicum, season, and process until fully mixed.
  • 1. Bring a large saucepan of water to a boil. Cook asparagus for 4 minutes until tender crisp. Drain in a colander, cool under cold running water, then refrigerate covered.
  • Garnish the mayonnaise with diced roasted capsicum flesh and serve with the asparagus.

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