This was a delicious and unusual salad to sit alongside my Spanish dinner tonight. I wanted something easy and tasty and this fit the bill. I love egg and asparagus and together and it’s perfect with the lemony creamy mayo splodged on top. Don’t use shop bought mayo either. Making your own REALLY isn’t difficult.
1-2 bunches asparagus
1/4 red capsicum (thinly sliced)
2 hard boiled eggs (peeled)
salt & pepper
1 egg yolk
1 garlic clove
1 teaspoon dijon mustard
1/2 cup mild olive oil
1-2 tablespoons lemon juice
1 tablespoon fresh Italian parsley (finely chopped)
Trim then steam the asparagus for 4-6 minutes until just soft and cooked through. Leave to cool completely.
Mash the garlic into a paste with a little salt add this to a small bowl with the egg yolk and mustard and whisk until light and creamy. Drizzle in steadily the olive oil whisking all the time until the mixture emulsifies into a thick creamy mayonnaise. Stir in the lemon and set aside.
Arrange the capsicum slices on a platter then scatter over the asparagus. Crumble the egg over with your hands then sprinkle with the parsley. Season with salt and pepper then place a large dollop of lemon mayonnaise in the centre and serve.