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Recipe: Asparagus with parmigiano and mayonnaise

Here's a great dish to make the most of asparagus when they're at their best. Asparagus3

Serves 4


20  Asparagus, spears (5-6 asparagus spears per person)
½ tsp Sugar
½ tsp Salt
½ cup Mayonnaise
50 g Parmigiano cheese, grated


  • Snap off the asparagus ends or peel the last 2-3 centimetres.
  • Heat a pot of water to blanch the asparagus. 
  • Add salt and sugar to the water — this helps heighten the green colour of the asparagus.
  • When water reaches a rolling boil, add the asparagus. Cover with a lid and cook for 3-4 minutes. 
  • Drain in a sink with cold running water and ice if you have it. 
  • Remove from the water when cool and drain and place on a serving plate.
  • Combine the parmigiano and mayonnaise and pour over the asparagus.
  • Sprinkle with flaky sea salt and freshly ground black pepper and serve.


Makes approx. 150 ml

1 Egg Yolk (room temperature)
1 Pinch salt
1 Teaspoon dry mustard
1 Teaspoon vinegar or lemon juice
125 ml Canola Oil (room temperature)


  • Place the yolk in a clean bowl.
  • Whisk in the salt and the lemon juice or vinegar, mustard.
  • While continuing to whisk, start pouring in oil, drop by drop. 
  • Once the emulsion has begun to form, start adding the oil in a steady thin stream, whisking constantly.
  • When the sauce is thick, check seasoning.
  • To thin, whisk in a little warm water or more vinegar.
  • Cover, label with date and refrigerate.

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CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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