Barbecued asparagus with rapeseed mayonnaise

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.

First published in 2015

Ingredients

Metric

Imperial

Asparagus

  • 12 asparagus, trimmed of their woody bases
  • 3 drops of rapeseed oil
  • 2 pinches of salt

Rapeseed mayonnaise

Equipment

  • Barbecue

Method

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
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
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
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
First published in 2015

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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