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Season: Spring 

Asparagus & Anchovy Mayonnaise


4 anchovy fillets
½ garlic clove*
4 tbsp. mayonnaise
200g asparagus*, trimmed

*available at Hampshire Farmers’ Markets


Very finely chop or mash the anchovies and garlic until they form a paste.
Combine the mixture with the mayonnaise.
Steam or boil the asparagus for 2-3 minutes and serve the spears like crudités, dipping them into the mayonnaise.

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