Asparagus Crudites with Mayonnaise Verte

1. 1

   Have ready a large bowl of ice and cold water.

2. 2

   In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking.

3. 3

   Drain asparagus well in a colander and pat dry.

4. 4

   Asparagus may be blanched 1 day ahead and chilled in a sealable plastic bag.

5. 5

   Wash and dry parsley and in a blender puree with oil, verjus or lemon juice, and mustard until smooth.

6. 6

   Stir puree into mayonnaise and season with salt and pepper.

7. 7

   Serve mayonnaise with asparagus for dipping.

8. 8

   *Verjus is available at some specialty food shops and by mail order from Dean and DeLuca.

9. 9

   Call 212-226-6800 ext.

10. 10

    268

* Per serving · 4 servings · Values may vary.

No additional tips available.