‘Tis the season… for asparagus! And something just a little bit posh! Bring on Jamie Oliver’s Asparagus with Mushroom Mayonnaise https://goo.gl/OK1hIX. Delicious, fresh and super easy! #JamieOliver #asparagus #mayonnaise
16 asparagus spears
25g broad beans (or use fresh peas)
40g Cheddar cheese (white)
1tbsp truffle oil (truffle-infused oil will work, too)
1 handful of watercress or rocket
200g button mushrooms
½tbsp balsamic vinegar
40g mayonnaise (homemade is best, but good store-bought will do)
1 Make your mushroom mayo the day before. Blitz the mushrooms, vinegar and ½tbsp of sea salt in a food processor until combined.
2 Line a colander with a piece of cheesecloth and sit it over a bowl. Spoon the mixture into the cheesecloth and leave it overnight to strain the liquid.
3 The next day, lift the cheesecloth with the mixture inside and squeeze out the last of the liquid. Discard the solids, stir the mayonnaise through the liquid, then set aside.
4 Preheat a griddle pan over a high heat. Cook the asparagus spears for 3 minutes or until they begin to char, then turn them and cook for 2 more minutes.
5 Pod the broad beans and divide between four plates with the asparagus.
6 Grate the cheese over the top and drizzle with the oil. Serve with the salad leaves on the side and a dollop of the mushroom mayonnaise.