Fresh Asparagus Rolls
A very simple recipe that is so delicious that it will be the most popular item at a ‘bring a plate’ lunch or morning tea. (Forget the canned asparagus and use freshly cooked spring spears).
- 500g thick asparagus spears
- 20 slices very fresh thin cut white bread
- mayonnaise (see below)
- salt and pepper
Trim the asparagus and cook in plenty of boiling salted water for about 4 - 5 minutes. Immediately drain and plunge into cold water to keep the lovely bright green colour. Cut the crusts from the bread and spread with mayonnaise. Generously sprinkle salt and freshly ground black pepper over mayonnaise. Place one or two spears on each slice of the prepared bread and roll the bread from opposite corners to form asparagus rolls. Pile the asparagus rolls on a plate and dampen a clean tea towel and cover the rolls until ready to serve.
For the mayonnaise
Place a fresh egg in the food processor, add the juice of 1 lemon, salt and paper and a teaspoon of Dijon style mustard. Blend well and then pour 1 cup of olive oil slowly in through the feed tube with the motor running until all the oil is incorporated and the mayonnaise is thick (or you can use Best brand which I really like).
Suggested Wines to Go With Today's Recipe
Monkey Bay 2006
Fromm La Strada 2006