Asparagus with Anchovy Mayonnaise & Fried Bread

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If you’re an anchovy aficionado like me, add an extra couple of slivers to garnish and for that extra bang of oceanic umami.

Asparagus with Anchovy Mayonnaise & Fried Bread

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Ingredients

  • For the asparagus

  • 2 x bunches of asparagus

  • 1 tbsp golden rapeseed oil

  • Juice of ½ a lemon

  • Sea salt

  • For the fried bread

  • 2x thick-cut slices of sourdough bread

  • 2 tb rapeseed oil

  • For the anchovy mayonnaise (Makes 600ml)

  • 2 cloves of garlic minced

  • 6 anchovies

  • 3 egg yolks

  • Juice of 2 lemons (zest of 1)

  • 500ml rapeseed oil

  • Freshly cracked black pepper

  •  

Method

  1. To make the anchovy mayonnaise: Finely chop the anchovies until a fine paste has formed. Add the minced garlic and combine.

  2. Next, add the egg yolks, lemon zest and juice to a very clean mixing bowl. Whisk well.

  3. Add the anchovy and minced garlic paste.

  4. Using a measuring jug, slowly add the rapeseed oil, drop-by-drop, whisking each time until the mixture is fully combined before adding the next drop.

  5. As you slowly add more of the oil, the emulsion will become stronger, and you’ll be able to add more oil.

  6. Once all of the oil is added and you have a thick, homogenous sauce, the mayonnaise is now ready to adjust its seasoning.

  7. Add more lemon juice and salt if needed. Finish with some freshly cracked black pepper. Refrigerate until serving.

  8. For the fried bread: Remove the crusts of the bread and dice into bite-sized cubes.

  9. Heat a large heavy-based frying pan on medium heat.

  10. Cook the cubes of bread in the rapeseed oil, stirring regularly until golden brown. Remove from the heat and drain on kitchen paper.

  11. For the asparagus: Snap off the woody ends of the asparagus.

  12. Bring a medium pot of water to the boil.

  13. Season with lots of sea salt and cook the asparagus for 2-2½ minutes until tender and vibrant green in colour.

  14. Remove from the pot and drain well.

  15. Place on a baking sheet or large plate and drizzle with the golden rapeseed oil and the juice of half a lemon.

  16. Sprinkle with sea salt and serve with the anchovy mayonnaise and fried bread.

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