Asparagus with walnut mayonnaise


  • Serves 4 people

"Asparagus spears with walnut mayo, which I had at Lyle's in east London, made an awesome combination. Could you ask for the recipe, please? "
Josie Wingate, Piccadilly, SA

To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

  • 1 egg yolk
  • 15 gm Dijon mustard
  • 150 ml olive oil, plus extra for brushing
  • 150 ml grapeseed oil
  • 60 gm toasted walnuts
  • 85 gm pickled walnuts, plus 50ml of the pickling liquid
  • 1 tbsp olive oil
  • 20 asparagus spears
01   Combine egg yolk and Dijon mustard in a small food processor, season and process while slowly pouring in oils until thickened (5-6 minutes). Add toasted and pickled walnuts and vinegar and process until just combined; there should still be some texture in the mayonnaise.
02   Heat a char-grill or pan over medium-high heat. Lightly brush asparagus with oil and grill, turning occasionally, until cooked all over (3-5 minutes). Serve hot with walnut mayonnaise.
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