Butter-fried asparagus with black olive & lemon mayonnaise

Butter-fried asparagus with black olive & lemon mayonnaise

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(1 ratings)

Prep: 40 mins Cook: 15 mins


Serves 4

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

Nutrition and extra info

Nutrition: per serving (for the asparagus only)

  • kcal556
  • fat33g
  • saturates17g
  • carbs45g
  • sugars7g
  • fibre3g
  • protein17g
  • salt1.2g
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  • 200g clarified butter (butter from which all the milk solids have been removed)
    cla-ri-fide but-ter

    Clarified butter

    cla-ri-fide but-ter

    This is butter from which all milk solids has been removed. The result is a clear yellow fat…

  • 50g plain flour
  • 3 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200g brioche, blitzed into crumbs
  • 16 medium English asparagus spears, bottom of stem peeled



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • parmesan, grated, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

For the black olive mayonnaise

  • 100g stoned black olives (75g whole, 25g chopped)
  • 2 egg yolks
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tsp Dijon mustard
  • 1 salted anchovy



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 250ml light olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • squeeze lemon juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • pinch cayenne pepper


  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.

  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.

  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.

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10th Apr, 2019
Really liked the black olive mayonnaise, but found it easier to whip up with a fork. For a slightly lighter version, I just browned the asparagus in clarified butter, toasted a slice of brioche per person, placed 5 asparagus spears on each brioche toast, drizzled some mayonnaise over them, and added some mixed green salad leaves on the side s a garnish.
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