Wild garlic leaves tastes like chives and can be foraged in the early spring. Use them in this homemade mayonnaise and serve with white asparagus, ham and boiled baby potatoes for a delicious spring meal.
1 person made this
2 hard-boiled eggs, peeled
about 36 wild garlic leaves, stems removed
1 tablespoon mustard
salt to taste
1 tablespoon white wine vinegar
freshly ground black pepper to taste
100ml extra-virgin olive oil
1 bunch white asparagus
thinly sliced smoked Black Forest ham
boiled baby potatoes
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
To make the mayonnaise: Place hard-boiled eggs, wild garlic leaves, mustard, 1/2 teaspoon salt, vinegar and pepper in a blender. Process, slowly adding the oil in a steady stream. If the blade gets stuck, turn off the blender and loosen the leaves at the bottom. You can also add a couple of teaspoons lukewarm water. Puree until smooth. Season to taste with additional mustard, vinegar, salt and pepper. Transfer the mayonnaise to a container with a tight-fitting lid and chill.
Peel the white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife. Place the asparagus in a large wide pan and cover with lightly salted water. Bring to the boil; reduce heat and simmer gently until the spears are tender and can be easily pierced with a sharp knife, about 15 to 25 minutes. The cooking time varies depending on the thickness of the asparagus. Drain.
Serve the chilled mayonnaise with the hot asparagus, boiled potatoes and slices of ham.