New Forest Asparagus with Isle of Wight Black Garlic Mayonnaise
This elegant yet relatively simple seasonal dish from Hartnett Holder & Co uses delicious local ingredients from the New Forest and the Isle of Wight.
Ingredients
1 local free range egg cooked for three minutes, cooled and peeled.
40g black garlic, available from The Garlic Farm
25ml water
25ml chardonnay vinegar
250ml vegetable oil
50ml olive oil
800g New Forest asparagus, from New Forest Fruit Company
Butter
Salt and black pepper
Method
Mayonnaise
Add the black garlic, vinegar, egg and water to a bowl or blender
Add a pinch of salt
Blend thoroughly, slowly adding the oil until you have a thick emulsion / mayo texture
You may need to add a little more oil to increase the thickness
Asparagus
Bring a large pot of seasoned water to the boil
Add the asparagus and blanch for around three minutes
Roll in a little butter once it's out the water and season with salt and pepper
Serve and eat immediately with the black garlic mayo!