Serves 4-6

By Galton Blackiston, owner and chef patron of the Michelin-starred Morston Hall County House Hotel and Restaurant.

A simple yet delicious way to enjoy the first-of-the-season asparagus, paired with a delicate rapeseed oil mayonnaise. If you haven't already got the barbeque out, try using a griddle pan or cooking the asparagus under the grill.


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To make the mayonnaise

  1. To make the mayonnaise, place the egg yolks, mustard and lemon juice in a food processor and whizz on a high setting. Turn the machine down to a low setting and slowly add the rapeseed oil - make sure the mixture does not spilt.
  2. Once all the rapeseed oil has been added, turn off the food processor and pour the contents into a small bowl. Add salt and pepper to taste and transfer to the fridge until needed.

For the asparagus

  1. Trim the asparagus of their woody bases.
  2. Place the asparagus into a large bowl. Pour in a few drops of rapeseed oil and 2 pinches of salt, mix to fully coat the asparagus.
  3. Once your barbecue is ready, place the asparagus onto the grill until well coloured but not black - the asparagus should still have a crunch to them.
  4. Serve with the bowl of rapeseed mayonnaise.


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