Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 4 Servings
Ingredients
1 1/2 pounds thin asparagus, trimmed
1/2 cup packed fresh flat-leafed parsley leaves
2 tablespoons extra-virgin olive oil
2 tablespoons verjus* (juice of unripe fruits) or 1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard, or to taste
1/2 cup mayonnaise
Preparation
Step 1
Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Asparagus may be blanched 1 day ahead and chilled in a sealable plastic bag.
Step 2
Wash and dry parsley and in a blender purée with oil, verjus or lemon juice, and mustard until smooth. Stir purée into mayonnaise and season with salt and pepper.
Step 3
Serve mayonnaise with asparagus for dipping.
Step 4
*Verjus is available at some specialty food shops and by mail order from Dean and DeLuca. Call 212-226-6800 ext. 268
