BUTTER-FRIED ASPARAGUS WITH BLACK OLIVE & LEMON MAYONNAISE

Butter-fried asparagus with black olive & lemon mayonnaise image

The subtle flavour of asparagus works really well with salty pairings, as with this salted anchovy, balsamic and black olive mayonnaise

Provided by Tom Kerridge

Categories Side dish, Starter, Vegetable

Time 55m

Number Of Ingredients 14

Ingredients

200g clarified butter
50g plain flour
3 eggs , beaten
200g brioche , blitzed into crumbs
16medium English asparagus spears, bottom of stem peeled
parmesan , grated, to serve
100g stoned black olives (75g whole, 25g chopped)
2 egg yolks
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 salted anchovy
250ml light olive oil
squeeze lemon juice
pinch cayenne pepper

Steps:

First, make the mayonnaise. In a food processor, add the whole olives, egg yolks, vinegar, mustard and anchovy, and blend until you have a smooth paste. Slowly add the oil until it becomes thick and glossy. To finish, stir through the chopped olives, lemon juice and cayenne pepper.
Next, in a pan over a low heat, warm the clarified butter until it melts. Put the flour, beaten eggs and brioche crumbs into three separate bowls. Dip the asparagus stem into the flour, leaving the tip uncovered, then dip it into the beaten egg and finally into the brioche crumbs. Repeat for each spear.
Turn up the heat until the melted butter is hot. Add four spears of asparagus and fry for 1 min or so - it will cook quickly. Use a slotted spoon to lift them onto a plate lined with kitchen paper. Repeat with the remaining spears. After each batch comes out of the butter, grate over the Parmesan. Serve with the mayo.

Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.2 milligram of sodium