Ingredients

• 1 1/2 pounds thin asparagus, trimmed
• 1/2 cup packed fresh flat-leafed parsley leaves
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons verjus* (juice of unripe fruits) or 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard, or to taste
• 1/2 cup mayonnaise

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Instructions

1. Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Asparagus may be blanched 1 day ahead and chilled in a sealable plastic bag.
2. Wash and dry parsley and in a blender purée with oil, verjus or lemon juice, and mustard until smooth. Stir purée into mayonnaise and season with salt and pepper.
3. Serve mayonnaise with asparagus for dipping.
4. *Verjus is available at some specialty food shops and by mail order from Dean and DeLuca. Call 212-226-6800 ext. 268