White Asparaguses Mayonnaise Sauce

White Asparaguses Mayonnaise Sauce

Asparaguses are in season! I tried making a mayonnaise-type sauce with egg and olive oil.

Ingredients: 2 servings

White asparagus
500 g
Olive oil or lemon olive oil
5-7 tablespoons
Vinegar: rice vingegar or wine vinegar
1-2 tablespoons
1/2 teaspoon
Japanese mustard / English mustard
1/2 teaspoon
For Boiling Asparagus
2 teaspoons
10 g
*Lemon juice
2-3 tablespoons
1 teaspoon
Black pepper
to taste
Parmigiano Reggiano (optional)
a small amount


1. Leaving 1 cm from the tip, peel the asparagus stems. Cut 1 cm off the root. Add some water and the ingredients marked with * into a saucepan or frying pan and bring to a boil.
2. Add the asparagus and boil until soft enough to insert a skewer all the way through.
3. Once boiled, drain in a colander. You can preserve the heat of the water by sticking the pan in an oven set to 60°C.
4. Add some hot water to another pan. Put this on a low heat and suspend a bowl over the pan in which to make the sauce. Add 1 egg to the bowl and keep adding the olive oil a little at a time. Continue to blend the ingredients together. Add the vinegar and mix, then add the salt and mustard.
5. Plate the asparagus and cover with sauce to finish. Sprinkle over some black pepper and some parsley if you feel like it.
6. You can add more flavour to this dish by adding some grated parmigiano reggiano.

Story Behind this Recipe

I bought some white asparagus at the supermarket.
I made a sauce using egg and olive oil.
This sauce is lower in calorie than store-bought ones and contains less additives too!