CookEat Recipe
Cold Asparagus with Mayonnaise
Two bunches boiled asparagus chilled and served with separately measured No70 mayonnaise. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1923. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use pasteurized yolk in No70, refrigerate mayonnaise and cooked asparagus; omit historical food-contact napkin. Limites : Bunch size/trim loss, mayonnaise serving amount and final diner count unknown. Modern food safety: use only commercially pasteurized egg products suitable for this uncooked use according to the manufacturer; follow labelled handling, keep cold preparations refrigerated at 4°C or colder and serve promptly. If a suitable product is unavailable, do not substitute untreated raw egg. Alcohol is not pasteurization. Texture and finished yield remain unmeasured.
Method
Steps
Step 1
Make No70 mayonnaise ONCE. Whisk pasteurized yolk with vinegar, mustard, salt and cayenne two minutes; add the declared olive oil drop by drop while whisking, continue four minutes, add quarter-lemon juice and whisk a further minute. Keep refrigerated; measure actual sauce served. Its finished batch/quantity served is not printed in No1923; measure chosen amount separately.
Step 2
Scrape/trim two asparagus bunches, wash and tie into three manageable bundles. Boil in three quarts water with tablespoon salt for printed twenty-five-minute guide until tender; transfer to cold clean water, then drain and refrigerate promptly to ≤4°C.
Step 3
Arrange cold asparagus on food-safe dish without direct napkin contact; serve chilled No70 mayonnaise separately. Record trimmed spear mass, actual sauce volume and diners.
Step 4
Preparation information: Cold clean water for chilling asparagus; amount unprinted.
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