Butter-fried asparagus with black olives and lemon mayonnaise

• clarified butter↗200g g
• plain flour↗50g g
• eggs↗3

  beaten

• brioche↗200g g

  crumbed

• English asparagus↗16medium

  stalks, lower part of stalk trimmed

• parmesan↗

  grated, for serving

• pitted black olives100g g

  (75g whole, 25g chopped)

• yolks↗2
• balsamic vinegar↗1 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• cured anchovies↗1
• light olive oil↗250ml ml
• lemon↗

  juice

• cayenne pepper↗pinch

Step-by-step instructions

1. 1

   First, make the mayonnaise. In a food processor add whole olives, yolks, vinegar, mustard and anchovies, and blend until a smooth paste forms. Gradually drizzle in the oil until the mixture becomes thick and glossy. Finally, stir in the chopped olives, lemon juice and cayenne pepper.

2. 2

   Next, in a pan over low heat melt the clarified butter until it liquefies. Prepare three separate bowls: one with flour, another with beaten eggs, and a third with brioche crumbs. Dredge each asparagus spear in flour (leaving the tip uncoated), then in the beaten egg, and finally in the brioche crumbs. Repeat for all spears.

3. 3

   Increase the heat until the butter is hot. Add four asparagus spears and fry for about 1 minute—they cook quickly. Using a slotted spoon, transfer them to a plate lined with paper towels. Repeat with the remaining spears. Once each portion is out of the butter, sprinkle with grated Parmesan. Serve with the mayonnaise.