ASPARAGUS CRUDITES WITH MAYONNAISE VERTE
Categories Herb Vegetable Appetizer Vegetarian Quick & Easy Asparagus Spring Parsley Gourmet
Yield Makes 4 Servings
Number Of Ingredients 6
Steps:
- Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Asparagus may be blanched 1 day ahead and chilled in a sealable plastic bag.
- Wash and dry parsley and in a blender purée with oil, verjus or lemon juice, and mustard until smooth. Stir purée into mayonnaise and season with salt and pepper.
- Serve mayonnaise with asparagus for dipping.
- *Verjus is available at some specialty food shops and by mail order from Dean and DeLuca. Call 212-226-6800 ext. 268
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