- White asparagus, peeled and woody ends discarded
- Ghite grapefruit
- Dijon mustard
- Tablespoon mayonnaise
- Sunflower oil
- Chopped chervil leaves
- sea salt
- freshly ground black pepper
In France we could almost change our national day to White Asparagus Day. Well, almost, but not quite! But when it comes into season, you will find asparagus on all the tables at home, in restaurants, bistros, brasseries and auberges – you name it, it will be on every menu for that short season. I love it, it’s just superb. Here, I am serving it with some lovely white grapefruit and a boiled egg and grapefruit dressing that complements the white asparagus perfectly. If you like, you could serve it with some crusty bread and a chicory and radish salad....
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