16 spears asparagus 1 sachet aspic For the mayonnaise: 2 egg yolks 1 tsp. herb mustard good squeeze lemon juice 1/2pt/300ml sunflower oil salt and ground white pepper asparagus tips and springs of chervil for decoration
Instructions
1) Trim asparagus to remove tough stalk bases and to make spears equal size. Rinse gently and pat dry.
2) Cook in lightly salted boiling water until just tender, being careful not to overcook. Drain and refresh in cold water. Drain again and lay asparagus on a clean tea towel to dry.
3) For the mayonnaise, whisk egg yolks in a bowl with mustard and lemon juice.
4) Add oil drip by drip, whisking constantly, until mixture begins to thicken. Continue adding oil in a thin stream until all is incorporated.
Season with salt and freshly ground white pepper and a squeeze of lemon juice to taste.
5) Make up the aspic according to instructions on the packet, but with 1/2pt/300ml boiling water instead of 1pt/600ml. Leave until cooled.
6) Stir into mayonnaise and leave until syrupy and beginning to set-about 15 minutes.
7) Pour a thin layer in the base of a 1lb/450g terrine. Top with 4 sticks of asparagus, top to tail.
Spoon over a layer of mayonnaise and smooth the surface. Repeat with a further 4 sticks of asparagus and mayonnaise. Continue layering in this way until asparagus and mayonnaise are used up, ending with a layer of mayonnaise. Smooth the surface. Chill until set.
8) Turn out and serve in slices decorated with asparagus tips and sprigs of chervil. Use a serrated-edge knife to cut the slices, being gentle as you slice through the asparagus.
