So you saw how asparagus grows in one of my previous posts. What you DIDN’T see was the look on The Boy’s face when he tasted a piece of said veggie.
I’m just not quick enough to capture some of those classic kid moments on film.
Oh, wait. We don’t use film anymore. God, I’m old.
“Thomas, do you want more asparagus?”
“No, no, no [he waves his hand]. I’m good…. Not a fan.”
I’m giving kudos to Aunt Helen for this idea, my take on her summer classic, Frostbite Asparagus. Aunt Helen is a wonderful hostess and is very adventurous in the kitchen despite obstacles (read: picky eaters). Many years ago she steamed up a platter of asparagus then topped the cold spears with a pretty ribbon of curry-yellow Hellmann’s mayonnaise. It was a fantastic appetizer or barbecue side dish and couldn’t be any easier to make.
I wanted to jazz it up a little, so I grilled the asparagus in my cast iron grill pan rather than steaming it. As for the mayo component, well… homemade is always better. Plus making it yourself allows you to customize the flavors (swap out oils – olive, canola, grapeseed, walnut, chile, add garlic -fresh or roasted, curry, extra lemon, less lemon, sriracha, tabasco, chipotle). Easy peasy, it seriously takes less time to blend the mayo than it does to measure out the ingredients.
I found this recipe on Serious Eats ages ago and have been looking for the perfect occasion to try it. No better time than the present since I’d just run out of Hellmann’s. You know what, though? It is SOOO easy to make mayo that I might never buy it again. For real!
The video that Serious Eats posted here is cool, so if you have 2 minutes, check it out. And while you’re there, browse around a bit. It’s always fun and educational and they’ve got tons of contributing authors that have loads to say about food.
from Serious Eats [with my adjustments]
1 large egg yolk
1 tablespoon water [2T]
1 tablespoon lemon juice (from 1/2 a lemon) [2t white wine vinegar]
1 teaspoon dijon mustard
1 cup vegetable or canola oil [1/2 canola, 1/2 olive oil]
Flavorings: to one half cup finished mayo add 1/4- 1/2 t of your favorite curry powder.
What did I do with the rest of the mayo? I combined 1 part mayo to one part fat free Greek yogurt and stirred in as much sriracha as I could tolerate. I love to dip french fries in this, or drizzle over tacos, nachos, sauteed fish fillets. Or I just eat it with a spoon. I’m wacky like that.
Place egg yolk, water, lemon juice or vinegar, dijon in the cup of an immersion blender (or a 1 quart take-out soup container). Pour oil on top and let settle for about 15 seconds. Use a lightly flavored oil unless you REALLY like the strong, spicy taste of olive oil.
Put the immersion blender all the way to the bottom of the cup and turn it on.
As you’re blending, slowly move the blender up and tilt to the sides gently.
Continue blending and raising the stick blender.
It will magically come together, probably in less time than it’s taking you to read this.
Five more seconds….
4… 3… 2… 1….
Presto! Homemade mayo for every occasion.
Season the final creation with salt or any other add ins you like.
Such as pepper and curry powder.
The color is enchanting! Too bad these pics were taken at 9pm. Lighting is terrible at that hour!
Serve curry mayo with lots of grilled asparagus for dipping. Also great with curry mayo? Potatoes, cooked beets, cooked artichokes and cucumbers (raw).
If you’re interested in the ‘by hand’ version, Melissa Clark made this video. That expends way too much energy for me. But brava to her for making it look easy, and a huge thanks to Carol in Pleasantville for introducing me to her work. Love talking food with you, Carol!