This week I have had a few days away from the office. I put it to good use, dealing with all those tasks that I’ve had on my to do list for months, including sorting through my photo album. I came across photos from a short trip to Lille, France and my last minute supermarket dash before boarding the eurostar for St Pancras. I was desperate to find some white asparagus, which I can’t seem to find in London.
- Combine two egg yolks with a pinch of salt and 1 teaspoon of dijon mustard
- Carefully whisking, add a small amount of olive oil until combined. Repeat this process until 1/4 cup of olive oil is incorporated
- To serve, add the drained white asparagus, bonito tuna and mayonnaise to a plate and dig in!
I am finally using my last jar of white asparagus. I am pairing it with another foreign supermarket ingredient – bonito del norte tuna. The homemade mayonnaise acts as a perfect joiner for the sweetness of the white asparagus and the richness of the tuna.