Asparagus with mushroom mayonnaise

Ingredients

• 16 asparagus spears
• 25 g broad beans
• 40 g Cheddar cheese
• 1 tablespoon truffle oil
• 1 handful of watercress or rocket
• MUSHROOM MAYONNAISE
• 200 g button mushrooms
• ½ tablespoon balsamic vinegar
• 40 g mayonnaise , made using free-range eggs

Method

1. Make your mushroom mayo the day before. Blitz the mushrooms, vinegar and ½ tablespoon of sea salt in a food processor until combined.
2. Line a colander with a piece of cheesecloth and sit it over a bowl. Spoon the mixture into the cheesecloth and leave it overnight to strain the liquid.
3. The next day, lift the cheesecloth with the mixture inside and squeeze out the last of the liquid. Discard the solids, stir the mayonnaise through the liquid, then set aside.
4. Preheat a griddle pan over a high heat. Cook the asparagus spears for 3 minutes or until they begin to char, then turn them and cook for 2 more minutes.
5. Pod the broad beans and divide between four plates with the asparagus.
6. Grate the cheese over the top and drizzle with the oil. Serve with the salad leaves on the side and a dollop of the mushroom mayonnaise.

Source: Jamie Oliver