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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

Ingredients

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

Directions

  • 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.

Mayonnaise

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)

Method

  • 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 great love of delicious food, 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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