Poached Asparagus with dijon mustard mayonnaise

There's nothing quite like eating freshly cut spears of asparagus when it's in season and no one understands this more than French chef and restaurateur Raymond Blanc. His favourite way to serve asparagus is lightly poached and partnered with a freshly prepared Dijon mustard mayonnaise.To create this dish yourself, Blanc stresses that it is essential to use the very best ingredients to complement the intense flavour of the asparagus. For an irresistible fresh mayonnaise he recommends using Maille Dijon Originale - a smooth, creamy mustard with a subtle piquancy that lends itself perfectly to a range of dishes.Blanc says: "Dijon is approximately 30 miles from my home town so I am very familiar with the area. Maille Dijon mustard is part of my heritage, can be found in every fridge in France, and is versatile enough to be used in countless dishes."For a French twist on the British asparagus season try his recipe which also includes Blanc's essential, fool-proof method for making mustard mayonnaise. For those who just don't have time to make the mayonnaise from scratch, Maille also has a delicious ready-made alternative - Maille Hollandaise Sauce. Flavoured with lemon juice for an extra zing, Maille Hollandaise Sauce can be drizzled over poached asparagus for a fresh, simple and tasty seasonal dish.WHAT DO I NEED?Serves 4Preparation time: 20 minutesCooking time: four to five minutesFor the mayonnaise:Two organic or free range egg yolksOne teaspoon Maille Dijon Originale mustardTwo pinches of saltA pinch of cayenne pepper300ml ( pint) groundnut oil or any good unscented oilJuice of half a lemonFor the asparagus:one kg (2 lb) medium-sized English asparagusThree litres (five pints) of waterTwo tablespoons saltSea salt and freshly ground black pepperWHAT SHOULD I DO?Making the mayonnaise:If you are a masochist use a bowl and balloon whisk - otherwise a hand-held electric beater is fine. Whisk the egg yolks, Maille Dijon mustard, salt and cayenne pepper together in the bowl. Gradually, at a slow trickle, whisk in the oil. The mixture will thicken and become a rich straw yellow.This early stage is the most delicate. It is important not to add the oil too fast or the sauce might curdle - if this happens, put another egg yolk in a clean bowl and slowly whisk in the curdled sauce. When it has all been incorporated, continue with the rest of the oil.

The more oil you add, the thicker the sauce will become. Halfway through, whisk in the lemon juice to thin it down, then continue adding the oil, more speedily now as the mayonnaise should be safe from curdling at this stage. Taste and correct the seasoning. If the mayonnaise is too thick, thin it down with about a tablespoon of warm water. Refrigerate until required.

Cooking the asparagus:Cut off the woody lower part of the asparagus stems. In a large pan, bring the water to a galloping boil and add the salt.Gently lower the asparagus into the rapidly boiling water, making sure that all the tips are on one side of the pan. Cover with a lid to bring the water back to the boil more quickly. Remove the lid and cook for four to five minutes, depending on the thickness of the asparagus; it should be bright green and tender but still a little firm.Remove the asparagus with a slotted spoon and drain on a tea towel. You can serve it warm or cold - if you prefer it cold, plunge it into a bowl of cold water to halt the cooking process and retain the colour and texture. Arrange the asparagus on a large dish and season lightly with sea salt and black pepper. Serve the mayonnaise separately.* Maille Dijon Originale mustard and Maille Hollandaise sauce are available priced £1.12 from all major multiple stores. For further information visit www.maille.com