This mayonnaise is vegan and made from bean water (aquafaba) - the liquid from tinned beans. I used black bean aquafaba which gives the mayonnaise a pinkish mauve colour which I rather like (for a white mayonnaise you can use chick pea water). The white miso adds a savoury tang to the mayonnaise which acts as a perfect counterpoint to the sweet sulphurous asparagus with truffle oil. The mayonnaise will keep for a few days, covered, in the fridge.
Ingredients (serves 2)
10 -14 asparagus spears (trimmed)
50 ml black bean water
Approx. 200ml vegetable oil
2 tsp white miso, loosened with a little bean water
Salt to taste
1 x hard boiled egg
A few fronds of bronze fennel (substitute dill if you can’t find fennel)
Truffle oil
Method
Ingredients (serves 2)
10 -14 asparagus spears (trimmed)
50 ml black bean water
Approx. 200ml vegetable oil
2 tsp white miso, loosened with a little bean water
Salt to taste
1 x hard boiled egg
A few fronds of bronze fennel (substitute dill if you can’t find fennel)
Truffle oil
Method
- Place the bean water in a beaker and blend with a stick blender until if froths slightly. Add the oil in a steady stream, blending as you go. Once the consistency is as you like add the miso and blend. Add salt to taste.
- Finely chop the egg and push through the holes of a draining spoon or colander with small holes. Use the back of a spoon to push the egg through the holes to create egg ‘congetti'. You don’t have to do this, you could use it simply finely chopped.
- Poach the asparagus in water for a few minutes until tender. Drain and pat dry with a kitchen towel.
- Arrange the asparagus on the serving plates and using a pastry brush, paint each spear with truffle oil.
- Sprinkle the egg ‘confetti’ over and add a few fennel fronds. Serve with the mayonnaise.
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