1bunch asparagus, blanched and cooled
250ml frozen peas, blanched and cooled
1 punnet sugar snap peas, blanched and cooled
For the dressing:
1 egg yolk
5ml dijon mustard
250ml olive oil
50 grated parmesan cheese
15ml lemon juice
Add the yolk and mustard to a medium mixing bowl and whisk together.
Add a few drops of the olive oil and whisk to incorporate – repeat, adding only a few drops of oil at a time, until you have about half of the oil left.
Slowly drizzle the oil into the mixture while whisking continuously. Keep going until all the oil is incorporated.
Add the parmesan and lemon juice and whisk to combine. Season will salt.
Arrange the asparagus, peas and sugar snaps on a serving plate and add a few dollops of the dressing to serve.
My Whisk and I 