Method

• Bring a good size saucepan of salted water to the boil
• To prepare the asaparagus; hold the tip of the asparagus between your thumb and finger firmly and with the other hand gently snap off the other end
• It should snap where it becomes tender
• Discard the woody end or use it in a stock to add to your soup or risotto
• Set aside
• To make mayonnaise; you can do this by hand with a whisk or by using a food processor (this is up to you)
• Whisk two egg yolks with the mustard and lemon until emulsified and thick (this adds stability)
• Drizzle in the ricebran oil first, it is vital that you do only add drop by drop until it emulsifies or it can split
• When you see the oil combing easily you can pour in the oil in a more consistent stream, do the same with the extra virgin olive oil until you get the desired consistency
• Season to taste and put into a serving dish
• Carefully plunge the asparagus into the boiling water and cook for 2-4 minutes depending on size and how tender you like it
• Drain well, sprinkle with a little sea salt flakes and a crack or two of pepper and serve alongside your lemon mayonnaise