Roasted Asparagus with Eureka Lemon Mayonnaise

Posted by Al Pryzbylski on November 22, 2011 0 Comments



For the mayonnaise:
2 extra-large egg yolks, at room temperature
1 tablespoon lemon juice
¼ teaspoon fine sea salt
3 turns of freshly ground black pepper from the grinder
½ cup of our Biancolilla mild extra-virgin olive oil
½ cup of our Eureka Lemon Fused olive oil
1 tablespoon cool water

For the asparagus:
2 pounds thin asparagus
Fine sea salt
Freshly ground black pepper
1 tablespoon mild Biancolilla Olive oil
1 tablespoon Eureka Lemon Olive oil

Make the mayonnaise:
Put the egg yolks, lemon juice, salt, and a few grindings of pepper in the small bowl of a food processor. Mix the oils together. With the processor running, drizzle the oil through the feed tube, starting with a few drops at a time and gradually increasing to a thin stream. Add all the oil, then the water. If the mayonnaise is too thick for your taste, add a little more water. Transfer to a serving bowl, and refrigerate if not serving immediately.

Roast the asparagus:
Preheat a convection oven to 400°F and line two baking sheets with parchment paper. Break off the woody ends of each stalk: Put the stalks on the baking sheets in one layer. Salt and pepper liberally. Mix the oils together and drizzle on the asparagus. Roll the stalks so they are evenly coated. Bake until the stalks brown and the tips start to char, about 10 minutes. (Thicker stalks will take longer. Poke one with a skewer to see if they are done.)

Serve warm or at room temperature.  Serve the mayonnaise as a side condiment .

This recipe also works well with our other citrus flavored oils such as Persian Lime or Blood Orange.

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