White asparagus with garlic mayonnaise

Espárragos blancos con all i oli

SERVES 4

1 teaspoon salt

1 teaspoon sugar

1 bunch white asparagus (3–4 spears per person)

1 tablespoon chopped flat-leaf parsley

extra virgin olive oil, for drizzling

60 ml (2 fl oz/¼ cup) garlic mayonnaise

Put a deep saucepan filled with water over high heat. Add the salt and sugar, and bring to the boil.

Meanwhile, peel the bottom three-quarters of each asparagus stem, enough to remove the woody exterior, and tie the bunch together in the middle with cooking twine. When the water is boiling, stand the bunch of asparagus in the saucepan, with the tips sticking out a little (remove some water if necessary). Cover with a lid and simmer for 10–15 minutes, until soft. Remove from the saucepan, drain on paper towels and set aside to cool slightly.

To serve, put the asparagus on serving plates, sprinkle with sea salt and freshly ground black pepper. Scatter over the parsley. Drizzle over some olive oil and put a dollop of garlic mayonnaise onto each plate.