Asparagus with Anchovy Mayonnaise and Chopped Egg
Photography by Aaron McLean.
INGREDIENTS
24 asparagus spears, tough ends snapped off
1/3 cup good quality mayonnaise
2 anchovy fillets, finely chopped, or more to taste
1-2 tablespoons milk
1 hard-boiled egg
freshly ground pepper
METHOD
Blanch the asparagus in boiling salted water until crisp tender. Drain and immediately plunge into a large bowl of iced water. Leave for 2-3 minutes then drain and pat dry with kitchen towels.
The asparagus will go slimy if left in the iced water for too long.
Combine the mayonnaise and anchovies in a bowl and add enough milk to make a pourable consistency.
Arrange the asparagus on a serving platter and drizzle with the mayonnaise.
Halve the egg and finely chop the egg white. Scatter over the asparagus then push the egg yolk through a fine sieve over the top of the salad and grind over a little pepper. Serves 6
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