Asparagus With Orange Mayonnaise

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

20 min
Ready in

40 min

Difficulty
Price

Recipe
Comments (0)

The original recipe for this dish called for half white and half green asparagus. Unfortunately, good quality white asparagus are rarely available in this area. If you want to prepare the dish ahead of time, chill the asparagus in ice water immediately after cooking to preserve their texture and color. Then drain them well and set aside until serving. At first glance, the sauce appears to be an ordinary thousand island dressing, but the crème fraîche and cognac give it a different character than one may expect.

Recipe's Ingredients

pink peppercorns
1 ablespoons chervil leaves
5 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon crème fraîche

½ teaspoons worcestershire sauce
2 tablespoons orange juice
½ teaspoons cognac
salt and freshly ground pepper to taste
300 g fat, green asparagus spears

Recipe preparation steps
1

Cook asparagus in boiling, salted water until barely tender. Drain on paper towels.
2

While the asparagus are cooking, whisk the mayonnaise in a mixing bowl until loose. Add remaining sauce ingredients (except pink peppercorns and chervil leaves) and mix thoroughly. Set aside.
3

Divide the sauce among the servings plates. Arrange asparagus spears on the sauce. Sprinkle a few pink peppercorns on the asparagus. Sprinkle chervil leaves over spears.
Ready !