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Serves: 8 portions / Preparation time: 20 minutes / Cooking time: No cooking required


  1. Put the egg yolk and mustard into a bowl. Add a little of each oil and using an electric or hand whisk, mix everything together.
  2. Keep gradually adding the oils, whisking all the time, until you have a thick, creamy mayonnaise.
  3. Add the garlic and lemon juice and season with freshly ground black pepper. Serve a tablespoon of aioli with a few spears of asparagus spears for dipping. Or you can make this recipe in advance, cover and keep chilled in the fridge for up to three days.

You will need:

  • 1 small free range egg yolk
  • 1 tsp Dijon mustard
  • 125ml The Co-operative Truly Irresistible basil infused olive oil
  • 125ml olive oil
  • 1/2 clove garlic, peeled and crushed
  • 2 tbsp lemon juice

To serve:

Handful of steamed or roasted asparagus spears per person

Subject to availability

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