Recipe: Asparagus with Balsamic Mayonnaise - News, Weather, Sports, Toledo, OH

Recipe: Asparagus with Balsamic Mayonnaise

Asparagus with Balsamic Mayonnaise 


            I like to serve this one at brunch in the spring when the asparagus is just in and the stalks are as thin as a pencil. I also find that making the dressing using a stab blender works best. While you can use a whisk using the stab blender does it all in one operation.


                                                            Serves 6 - 8



___ 3 lbs fresh asparagus trimmed and simmered in boiling water for 4 minutes

___ 3 hard cooked eggs separated and pushed through a sieve

___ 4 tbls finely chopped red onion


___ 2 egg yolks

___ 1 tbls Dijon mustard

___ 2 tbls balsamic vinegar

___ 1 clove garlic crushed

___ Juice of 1/2 a lemon

___ 1 tsp salt

___ 1 tsp sugar

___ 1 tbls white Worchestershire sauce

___ 1 2/3 cps olive oil


1st Put the egg yolks, mustard, vinegar, lemon juice, salt, sugar, Worcestershire and

      garlic in a beaker.

2nd Pour oil on top

3rd Place a stab blender on the bottom of the beaker and turn on to low for 30 seconds

4th SLOWLY raise the blender so that the oil is incorporated

5th Run the blender through the dressing for another minute

6th Place spears of asparagus on the plate and nap the center with the dressing

7th Sprinkle with egg white then yolks and top with red onion

Powered by Frankly