Asparagus with mushroom mayonnaise
Ingredients
Main
- 16 asparagus spears
- 25g broad beans
- 40g Cheddar cheese
- 1 tablespoon truffle oil
- 1 handful of watercress or rocket
MUSHROOM MAYONNAISE
- 200g button mushrooms
- ½ tablespoon balsamic vinegar
- 40g mayonnaise, made using free-range eggs
Instructions
- 1
Mushroom Mayonnaise - Make your mushroom mayo the day before. Blitz the mushrooms, vinegar and ½ tablespoon of sea salt in a food processor until combined.
- 2
Mushroom Mayonnaise - Line a colander with a piece of cheesecloth and sit it over a bowl. Spoon the mixture into the cheesecloth and leave it overnight to strain the liquid.
- 3
Mushroom Mayonnaise - The next day, lift the cheesecloth with the mixture inside and squeeze out the last of the liquid. Discard the solids, stir the mayonnaise through the liquid, then set aside.
- 4
Main - Preheat a griddle pan over a high heat. Cook the asparagus spears for 3 minutes or until they begin to char, then turn them and cook for 2 more minutes.
- 5
Main - Pod the broad beans and divide between four plates with the asparagus.
- 6
Main - Grate the cheese over the top and drizzle with the oil. Serve with the salad leaves on the side and a dollop of the mushroom mayonnaise.
