• Course: Side Dish
• Features: Gluten-Free, Fast

Ingredients:

• 1 large egg yolk (see headnote)
• 1 teaspoon Dijon-style mustard
• Juice from 1/2 lemon (2 teaspoons; may substitute white wine vinegar)
• 1 cup vegetable, sunflower, peanut or olive oil, or a combination thereof
• Leaves from 3 stems of chervil, finely chopped (2 teaspoons; may substitute finely chopped fresh fennel leaves)
• 1/8 teaspoon fine sea salt (optional)
• 1 pound asparagus (see headnote)
• 2 small or medium fennel bulbs (outer layer discarded), trimmed

Directions:

Use a balloon whisk or hand-held electric mixer to whisk together the egg yolk, mustard and lemon juice in a medium bowl. Add 1 drop of oil, whisking until completely incorporated. Repeat with a second drop of oil, and then another, until you can eventually pour a thin stream of oil while whisking constantly to form a mayonnaise. This is a process that will take 3 to 5 minutes and shouldn’t be rushed.

Add the chervil and the salt, if desired; mix well, then pour the mayonnaise into a small serving bowl.

Just before serving, trim off the bottom ends of the asparagus. If the skin seems thick near the bottom, use a vegetable peeler to remove it. Cut the fennel from top to bottom into thin slices; their lengths will vary.

Serve the vegetables on a platter or individual plates, with the mayonnaise on the side.

Recipe Source:

From Gastronomer Andreas Viestad.

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