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Barbecued asparagus with rapeseed mayonnaise

Barbecued asparagus with rapeseed mayonnaise

PT20M

1
To make the mayonnaise, place the egg yolks, mustard and lemon juice in a food processor and whizz on a high setting. Turn the machine down to a low setting and slowly add the rapeseed oil - make sure the mixture does not spilt
  • 2 egg yolks
  • 2 tsp Dijon mustard
  • 1/2 lemon
  • 500ml of rapeseed oil
2
Once all the rapeseed oil has been added, turn off the food processor and pour the contents into a small bowl. Add salt and pepper to taste and transfer to the fridge until needed
  • salt
  • pepper
3
Place the asparagus into a large bowl. Pour in a few drops of rapeseed oil and 2 pinches of salt, mix to fully coat the asparagus
  • 12 asparagus
  • 2 pinches of salt
  • 3 drops of rapeseed oil
4
Once your barbecue is ready, place the asparagus onto the grill until well coloured but not black - the asparagus should still have a crunch to them. Serve with the bowl of rapeseed mayonnaise

Ingredients

Metric

Imperial

  • Asparagus

  • Rapeseed mayonnaise

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