Chilled Jumbo Asparagus and Shallot Remoulade made with Homemade Mayonnaise

Jamie Stachowski was the owner-chef of Restaurant Kolumbia. His recipe offers a great technique for cooking asparagus as well as a sauce that would go well with grilled beef or on a roast beef sandwich.

For the Chilled Jumbo Asparagus:
1 pound jumbo asparagus
Large pot of boiling salted water
1 ice bath (icy water)

To prepare the asparagus, peel each from two to three inches below the tip
down.

Form two or three bundles tied with string or rubber bands, and stand them in a tall pot of salted boiling water. (Stachowski uses one cup of kosher salt for one gallon of water.) Boil five to seven minutes or to your taste for tenderness, and then plunge them into the ice water to stop the cooking process. Remove immediately after chilling, drain on a towel, and refrigerate.

For the Shallot Remoulade made with Homemade Mayonnaise:
(Alternatively, you can use a good-quality mayonnaise and fold in shallots and tarragon or shallots and dill.)
2 whole eggs
1 tablespoon Dijon mustard
2 cups vegetable oil
Dash of white wine vinegar
Salt and white pepper
1/2 cup minced shallots
1/2 cup finely chopped herbs (either tarragon or dill)

Chop the shallots and herbs by hand for best results. Take extra time chopping; you’ll appreciate the results.

Place the egg and mustard in a four- to six-quart stainless-steel or ceramic flatbottom bowl. Wrap a towel around the base to secure while blending in the oil.

Using a balloon whip (whisk), blend egg and mustard together. Continuing to whip, begin drizzling in the oil slowly. It will start to emulsify and get thick. Keep whipping until all the oil is incorporated. Doing this by hand is traditional, and it’s good exercise.

Add vinegar, salt and pepper. Fold in herbs and shallots. Align asparagus on plate and spoon remoulade over the middle section.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

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