Back in the day, my Grandma W used to make cold asparagus with a mayonnaise dressing all the time. I remember that it was also a popular dish if we went out to brunch somewhere. It's been years since I've had cold asparagus so this recipe from the Lost Recipes cookbook by Marion Cunningham brought back some nice memories.
I always forget how sometimes just using a few simple ingredients can make the best dish. This recipe calls for just fresh asparagus, some mayonnaise and a bit of spring side dish. It's also a good "make ahead" dish and is great for taking as leftovers to work the next day.. This was quick, easy and the perfect
COLD ASPARAGUS WITH SESAME MAYONNAISE
2 pounds asparagus
1/2 to 1 teaspoon toasted sesame oil
1/3 cup mayonnaise
Wash the asparagus and cut off the tough, woody bottoms of each stalk and discard. Bring a large pot of salted water to a boil and drop in the asparagus. Depending on how thick the stalks are, cook for 2 to 5 minutes. To test for doneness, pick up a stalk with tongs: It should just droop slightly. Be careful not to overcook. With tongs, remove the asparagus from the water and let cool to room temperature. Cover and refrigerate until serving time.
To make the sesame mayonnaise, mix 1/2 teaspoon sesame oil into the mayonnaise and stir well to blend. Continue to add more oil until the flavor suits you. Serve each portion of asparagus with a scant teaspoon of mayonnaise on the side. Serves 6
Note: These were pretty big asparagus. Since it's the end of the season those nice thin spears are long gone. This worked just fine with the big spears though I did have to cook them a bit longer than recommended. You do need to watch these because they go from "slightly drooping" to "extremely limp" in no time.
Note: I am not responsible if your mind goes into the gutter here.