Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 4 Servings

　　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

　　

Step 1

Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Asparagus may be blanched 1 day ahead and chilled in a sealable plastic bag.

　　

Step 2

Wash and dry parsley and in a blender purée with oil, verjus or lemon juice, and mustard until smooth. Stir purée into mayonnaise and season with salt and pepper.

　　

Step 3

Serve mayonnaise with asparagus for dipping.

　　

Step 4

*Verjus is available at some specialty food shops and by mail order from Dean and DeLuca. Call 212-226-6800 ext. 268