We made a white asparagus mayonnaise today with raw white asparagus, honey, salt, yuzu juice, rice vinegar, a 13 minute egg and olive oil. We also began work on white asparagus relish. The initial idea was a white asparagus ravigote to pair with white asparagus. We may get there. For now, we took a portion, the rib-eye extension, of a first cut chuck roast and made steak tartare. We dressed it with the white asparagus mayonnaise and accented it with basil blossoms and leaves. The dish is quite tasty and really calls for grilled bread. Not a bad way to test out a few new preparations. In fact, these same ingredients and ideas sparked a variation on the theme. Tomorrow we shall post the results.
