Name: Butter-fried asparagus with black olive & lemon mayonnaise
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 200g clarified butter; 50g plain flour; 3 eggs beaten; 200g brioche blitzed into crumbs; 16medium English asparagus spears, bottom of stem peeled; parmesan grated, to serve; 100g stoned black olives (75g whole, 25g chopped); 2 egg yolks; 1 tbsp balsamic vinegar; 1 tsp Dijon mustard; 1 salted anchovy; 250ml light olive oil; squeeze lemon juice; pinch cayenne pepper

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Butter-fried asparagus with black olive & lemon mayonnaise

Butter-fried asparagus with black olive & lemon mayonnaise

Tom Kerridge

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Serves 4

Easy

Prep: 40 mins

Cook: 15 mins

A star rating of 5 out of 5.2 ratingsRate

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The subtle flavour of asparagus works really well with salty pairings, as with this salted anchovy, balsamic and black olive mayonnaise

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Ingredients

Nutrition

Units:

MetricUS

200g clarified butter
50g plain flour
3 eggs

beaten
200g brioche

blitzed into crumbs
16medium English asparagus

spears, bottom of stem peeled
parmesan

grated, to serve

For the black olive mayonnaise

100g stoned black olives

(75g whole, 25g chopped)
2 egg yolks
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 salted anchovy
250ml light olive oil
squeeze lemon

juice
pinch cayenne pepper

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Nutrition: per serving (for the asparagus only)

kcal556
fat33g
saturates17g
carbs45g
sugars7g
fibre3g
protein17g
salt1.2g

Method

step 1

First, make the mayonnaise. In a food processor, add the whole olives, egg yolks, vinegar, mustard and anchovy, and blend until you have a smooth paste. Slowly add the oil until it becomes thick and glossy. To finish, stir through the chopped olives, lemon juice and cayenne pepper.
step 2

Next, in a pan over a low heat, warm the clarified butter until it melts. Put the flour, beaten eggs and brioche crumbs into three separate bowls. Dip the asparagus stem into the flour, leaving the tip uncovered, then dip it into the beaten egg and finally into the brioche crumbs. Repeat for each spear.
step 3

Turn up the heat until the melted butter is hot. Add four spears of asparagus and fry for 1 min or so – it will cook quickly. Use a slotted spoon to lift them onto a plate lined with kitchen paper. Repeat with the remaining spears. After each batch comes out of the butter, grate over the Parmesan. Serve with the mayo.

RECIPE TIPS

BLACK OLIVE & LEMON MAYO

Nutrition per tbsp - Kcal 217, Fat 23g, Sats 3g, Carbs 1g, Sugars 0.3g, Fibre 1g, Protein 1g, Salt, 0.2g

Recipe from Good Food magazine, May 2016

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A star rating of 5 out of 5.2 ratings

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