Asparagus Egg Salad with Homemade Mayonnaise
A new riff on an old classic, perfect for spring.
3 egg yolks
1 teaspoon Dijon mustard
3 Tablespoons fresh lemon juice
1.5 cup neutral oil, like sunflower, grapeseed or refined peanut oil
½ cup olive oil
½ t salt
Asparagus and Egg Salad
1 dozen medium eggs
1 pound asparagus
1 Tablespoon dill, or other asparagus compatible herb like basil, chervil, chive, scallion, thyme or tarragon
1 cup mayonnaise
Salt and pepper to taste
Place egg yolks in a food processor. Add mustard, lemon juice and salt. Pulse ingredients until well combined. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Refrigerate in an airtight container, up to 1 week.
Asparagus Egg Salad
Hard boil a dozen eggs by placing them in cold water, and cooking them on medium high heat until they come to a boil. Then remove them from the heat and wait 8 minutes. Flush them with cool water, but remove the shell before they cool completely. Another way to make the shell come off more easily is by adding a tablespoon of vinegar or salt to the cooking water. Cool completely, then dice.
Prepare asparagus while your eggs are cooling by washing and snapping off the hard ends by grasping the middle of the stalk in one hand and the end of the stalk in the other. Bend and allow the asparagus ends to break off at their natural breaking point.
Each stalk will be different. Cut off the tips and cook separately, reserving for garnish. Slice the stalks into thin rounds, then blanch in boiling salted water for 20 seconds. The tips are larger, so let them blanch for 30 seconds to 1 minute, until tender but not mushy. Cool in cold running water. Drain and mix with the diced eggs, dill, mayonnaise and salt and pepper to taste.