Asparagus Crudites with Mayonnaise Verte

• 1 1/2 pounds thin asparagus, trimmed
• 1/2 cup packed fresh flat-leafed parsley leaves
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons verjus* (juice of unripe fruits) or 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard, or to taste
• 1/2 cup mayonnaise

1. Have ready a large bowl of ice and cold water.
2. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking.
3. Drain asparagus well in a colander and pat dry.
4. Asparagus may be blanched 1 day ahead and chilled in a sealable plastic bag.
5. Wash and dry parsley and in a blender puree with oil, verjus or lemon juice, and mustard until smooth.
6. Stir puree into mayonnaise and season with salt and pepper.
7. Serve mayonnaise with asparagus for dipping.
8. *Verjus is available at some specialty food shops and by mail order from Dean and DeLuca.
9. Call 212-226-6800 ext.
10. 268

thin, parsley, extravirgin olive oil, verjus, mustard, mayonnaise

Taken from www.epicurious.com/recipes/food/views/asparagus-crudites-with-mayonnaise-verte-14058 (may not work)