The last of the season’s asparagus is upon us and so I thought I’d treat to you to this great wee starter that is staggeringly simple and amazingly tasty – local, honest, simple at its best. If you’ve not had a chance to read our Eassie Farm Asparagus Blog then click over here. A great read (even if I do say so myself!)
I’m a huge fan of Summer Harvest Rapeseed Oil – its one of my favourite ingredients. Produced and bottled just along the road in Madderty by Mark and Maggie Bush you will find their flavoured dressings and amazing oils are a real treat. Not only that, they are both true local produce ambassadors and just my sort of people!
Serves 4-6
2 bunches of asparagus, trimmed
150ml rapeseed oil
2 egg yolk
½ teaspoon crushed black pepper
1 teaspoon blossom honey
2 teaspoons fresh lemon juice
3 slices of sourdough bread finely diced
50g butter
10 hazelnuts roasted and skinned
Salt and pepper
Place a large pan of salted water on the stove to boil.
Mayonnaise – Place the egg yolks in a stainless steel bowl and whisk until doubled in size and slightly pale. Gently pour the oil over the yolks while continually whisking to form a thick emulsion. Add the black pepper, honey and lemon juice and season with salt and pepper to taste.
Buttered Crumb – Melt the butter in a pan on the stove and add the hazelnuts and bread and gently cook till toasted and crisp. Add the bread to a blender or simply chop with a large knife to form a crumb and season to taste.
Add both the crumb and mayonnaise to separate serving dishes.
Place the asparagus in 2 batches into the heavily boiling water and cook till just tender. Immediately remove from the pan and serve warm. Or, chill by placing them in an ice water bath to cool rapidly, remove from the bath.
Just before serving drizzle a little rapeseed oil over the asparagus to give a great nutty flavour.
Ask your guests to simply dip the asparagus into the mayonnaise then into the crumb to enjoy a fun starter.