Barbecued asparagus with rapeseed mayonnaise


First published in 2015
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  • 12 asparagus, trimmed of their woody bases
  • 3 drops of rapeseed oil
  • 2 pinches of salt

Rapeseed mayonnaise

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
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
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
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