Raw Asparagus with Anchovy and Caper Mayonnaise

If you’ve managed to get hold of some fantastically fresh English asparagus spears, the first thing to do is taste one to see if it’s fresh enough to eat raw. It should be nutty, crisp, sweet and juicy. You’ll either like it or you won’t. If you do, then serve it alongside other raw early-summer vegetables, such as baby carrots, whole Cos lettuce leaves, immature sugar snaps and, if they’re ready, baby artichokes. If you think the asparagus is not quite fresh enough to eat raw, then steam or boil it for 5–12 minutes. The cooking time depends not only on its thickness but also on its freshness. Just-picked asparagus needs only a few minutes. You can serve it hot, or you can refresh it in cold water and serve cold, along with the other crudités.

The following is one of my favourite accompaniments for asparagus, raw or cooked, hot or cold. It’s great with other crudités, too.

Serves 4

 

Ingredients:

100ml best olive oil
200ml lighter oil, such as sunflower or groundnut
2 egg yolks
lemon juice
1/4 garlic clove, finely grated or mashed
1 small tin of anchovies, drained and finely chopped
1 generous tablespoon capers in vinegar, excess liquid squeezed out (or use salted capers, soaked, rinsed and dried)
freshly ground black pepper

 

Combine the oils in a jug. Put the egg yolks in a small mixing bowl (they should be at room temperature before you start) and whisk them, drizzling in the mixed oils just a few drops at a time. Once the mayonnaise has taken, you can increase the flow to a steady trickle. It should be very thick and emulsified by the time you’ve finished adding the oil. After you have added about half the oil, loosen the mayonnaise with a squeeze of lemon juice.

Beat the garlic, anchovies and capers into the mayonnaise, followed by another squeeze of lemon and a few twists of black pepper. Taste and adjust the lemon/pepper combination to your liking. Leave to stand for half an hour for the flavours to mingle and marry, then give it another quick whisk before serving with your selection of crudités.

 

If you wish to learn more about growing asparagus, and other crops, yourself, why not try one of our gardening courses here at Park Farm.