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Butter-fried asparagus with black olive & lemon mayonnaise

Butter-fried asparagus with black olive & lemon mayonnaise

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving (for the asparagus only)
NutrientUnit
kcal556
fat33g
saturates17g
carbs45g
sugars7g
fibre3g
protein17g
salt1.2g
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Ingredients

For the black olive mayonnaise

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

Goes well with

Recipe from Good Food magazine, May 2016

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Rating: 5 out of 5.1 rating
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