Asparagus with mushroom mayonnaise

Name: Asparagus with mushroom mayonnaise
Total time: 15 min
Yield: 4
Ingredients: 16 asparagus spears; 25 g broad beans; 40 g Cheddar cheese; 1 tablespoon truffle oil; 1 handful of watercress or rocket; 200 g button mushrooms; ½ tablespoon balsamic vinegar; 40 g mayonnaise made using free-range eggs

Vegetarianv

Serves 4

Cooks In15 minutes plus draining overnight

DifficultySuper easy

Jamie Magazine Vegetables Starters Vegetable sides Mushroom

Nutrition per serving

Calories 105 5%
Fat 7.6g 11%
Saturates 2.8g 14%
Sugars 2.2g 2%
Salt 0.7g 12%
Protein 6.1g 12%
Carbs 2.8g 1%
Fibre 2.3g -

Of an adult's reference intake

Jamie Magazine

By Jon Rotheram

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Ingredients

16 asparagus spears
25 g broad beans
40 g Cheddar cheese
1 tablespoon truffle oil
1 handful of watercress or rocket
MUSHROOM MAYONNAISE
200 g button mushrooms
½ tablespoon balsamic vinegar
40 g mayonnaise , made using free-range eggs

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Jon Rotheram

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Method

Make your mushroom mayo the day before. Blitz the mushrooms, vinegar and ½ tablespoon of sea salt in a food processor until combined.
Line a colander with a piece of cheesecloth and sit it over a bowl. Spoon the mixture into the cheesecloth and leave it overnight to strain the liquid.
The next day, lift the cheesecloth with the mixture inside and squeeze out the last of the liquid. Discard the solids, stir the mayonnaise through the liquid, then set aside.
Preheat a griddle pan over a high heat. Cook the asparagus spears for 3 minutes or until they begin to char, then turn them and cook for 2 more minutes.
Pod the broad beans and divide between four plates with the asparagus.
Grate the cheese over the top and drizzle with the oil. Serve with the salad leaves on the side and a dollop of the mushroom mayonnaise.