Tales of peat: asparagus with tarragon mayonnaise & caramelised shallots

The perfect starter to be shared among good pals, this asparagus sharing board boasts a mix of strong, characterful, caramelised flavours that can be difficult to match. But, luckily, we know a dram that can hold its own.

  • Preparation Time30 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the asparagus

400g asparagus (ends trimmed)
3 tbsp olive oil
A pinch of salt & freshly ground black pepper to taste

For the tarragon mayonnaise

1 shallot, finely diced
4 tbsp aquafaba, drained liquid from tinned chickpeas
1 tsp Dijon mustard
10g fresh tarragon, chopped
1 tbsp lemon juice
1 tsp apple cider vinegar
120ml organic rapeseed oil
A pinch of salt & freshly ground black pepper to taste

Tasting notes

The perfect starter to be shared among good pals, this asparagus sharing board boasts a mix of strong, characterful, caramelised flavours that can be difficult to match. But, luckily, we know a dram that can hold its own.  

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Method

For the mayonnaise

1. Finely dice the shallots. Add them to a pan with 1 tablespoon of olive oil and fry over a medium heat until softening with just a hint of colour.

2. Reduce the heat and continue cooking on a low temperature. After 10 minutes, remove the shallots from the pan and set aside for later. 

3. Whisk the aquafaba, lemon juice and apple cider vinegar in a large bowl until foamy.

4. While continuing to whisk, gradually add the rapeseed a few tablespoons at a time. Make sure to keep whisking until each tablespoon of oil is mixed before adding the next. 

5. Once all of the oil has been added, continue whisking until the mixture comes together in a mayonnaise consistency. 

6. Add a pinch of salt and pepper to taste before folding in the shallots, mustard and tarragon. Set aside at room temperature until your asparagus is ready to serve.

For the asparagus 

1. Fill a large pan with water, add a generous pinch of salt and bring to the boil. 

2. Reduce to a gentle boil characterised by small bubbles on the surface, frequent wisps of steam and larger bubbles beginning to rise. 

3. Add the asparagus and cook for 3 to 4 minutes or until the asparagus becomes easy to pierce with a knife.

4. Turn on the cold tap. Drain the asparagus and run it under the cold water for 30 seconds. 

3. Toss the asparagus in your remaining olive oil. Season with salt and pepper to taste.

Serving suggestion

Arrange your asparagus on a serving board and place at the centre of the table for easy sharing. Serve the mayonnaise alongside in individual pots.