This simple barbecued asparagus recipe from Galton Blackiston makes a great vegetarian option. Serve these chargrilled spears with a delicate rapeseed oil mayonnaise. If you haven't got the barbecue out, you can achieve a similar result in either a griddle pan or by placing the asparagus under the grill. Serve alongside some other great British summer recipes.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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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
500ml of rapeseed oil
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
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
2 pinches of salt
3 drops of rapeseed oil
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
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