This tangy mayonnaise is based on a French sauce called gribiche, typically served with cold cuts of meat, chicken or fish.
The mayonnaise base is made with cooked egg yolks (good for anyone who won’t or can’t eat raw eggs), with the finely chopped egg whites being added to the sauce at the end.
Chopped pickles are added along with fresh and dried herbs and the sauce is finished off with lemon zest.
Asparagus needs little or no cooking when in season, but as the season is now coming to an end, steam it very briefly until tender, but still a little crisp – about 4 to 6 minutes depending on the thickness.
Prepare more sauce than needed for this recipe; it goes with so many dishes and keeps well in the fridge for 2 to 3 days.