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Barbecued asparagus with rapeseed mayonnaise
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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
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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 egg yolks
- 2 tsp Dijon mustard
- 1/2 lemon
- 500ml 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
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