Can be prepared in 45 minutes or less.

Ingredients

　　1 large egg at room temperature

　　5 teaspoons fresh lemon juice

　　1 teaspoon Dijon-style mustard

　　3 flat anchovy fillets, rinsed, drained, and patted dry

　　1/4 teaspoon salt

　　1/4 teaspoon white pepper

　　3/4 cup olive oil, vegetable oil, or a combination of both

　　In a blender or food processor blend the egg, the lemon juice, the mustard, the anchovies, the salt, and the white pepper and with the motor running add the oil in a stream. Thin the mayonnaise with water if desired and serve it over asparagus.