White asparagus

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White asparagus

with Jarlsberg® mayonnaise and hazelnut vinaigrette


  • 20 white asparagus


  • 60 g hazelnuts
  • 6 tbsp hazelnut oil
  • 1 tbsp port vinegar
  • 1 tbsp chopped shallots
  • Salt and pepper

Jarlsberg® mayonnaise

  • 50 g grated Jarlsberg®
  • 1 egg yolk
  • 1 tbsp mustard
  • 100 ml neutral oil (sunflower, canola)
  • Lemon juice
  • Water (to adjust the sauce if it gets too thick)
  • Salt and pepper


Peel the asparagus and blanch for about 2 minutes in lightly salted boiling water. Transfer to ice cold water. Drain and pat dry.

Roast the hazelnuts in a hot, dry pan for 1-2 minutes. Remove any skins and finely chop the nuts. Whisk together the oil, vinegar and shallots, and season with salt and pepper. Add the hazelnuts to the vinaigrette.

Combine the egg yolk, Jarlsberg® and mustard in a food processor, and mix on high speed. With machine running, drizzle the oil slowly into the mixture (if it becomes too thick, add a little cold water). Season with lemon juice, salt and pepper.

Serve the asparagus with the hazelnut dressing and Jarlsberg® mayonnaise. Garnish with fresh chervil.