Think of asparagus with mayonnaise but with a very sharp (and relatively low-fat) twist. As in most recipes for poached asparagus, thick spears are best; they retain some of their crispness while becoming tender. Those that weigh an ounce or more each—that is, eight to sixteen per pound—are the best. Their only disadvantage is that they must be peeled before cooking to remove the relatively tough skin. Fortunately, it’s an easy job, with either a vegetable peeler or a paring knife.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Cook the asparagus just until tender, about 2 minutes for thin spears, up to 4 or 5 for thicker ones. Drain and immediately rinse with cold water (or, better still, plunge into ice water) to stop the cooking. Drain again and set aside. (You can wrap the asparagus and refrigerate for up to a day at this point. Bring to room temperature before serving.)
Step 2
Whisk together the mustard, egg yolks, soy sauce, and lemon juice until well combined and smooth. Toss with the asparagus and serve.
