Steamed Asparagus, Green Herb Sauce and Parmesan

• 2 bunches of local asparagus (the less travelled, the better!)
• 4 teaspoons toasted sunflower seeds
• knob of salted butter (25g)
• salt and pepper
• Parmesan shavings (30g)

Green Mayonnaise:

• 1 soft-boiled egg (boiled for 5 min, chilled and peeled)
• 2 tablespoons cider vinegar
• 1 teaspoon English mustard 
• 300ml sunflower oil (neutral) 
• ½ bunch of parsley (100g)

1. Prepare green oil by blending parsley and sunflower oil until thoroughly mixed. Strain the mixture through a fine sieve to remove any solids. 
2. To make green mayonnaise, combine egg, vinegar, mustard, and 1 tablespoon of warm water in a measuring jug.
3. Using a hand blender, blend until smooth. While still blending, slowly add the green oil in a steady stream until the mixture reaches a thick mayonnaise consistency. Keep the green mayonnaise chilled until ready to use. 
4. For the asparagus, snap off the woody bottoms of the asparagus spears. Fresh asparagus will naturally break at the correct point. Cook the asparagus in boiling salted water for 1 minute.
5. Transfer the blanched asparagus into a hot pan with a little of the cooking liquid and butter. Cook over high heat until the asparagus is tender. Season to taste with salt and pepper. 
6. To Serve, place the cooked asparagus on a plate. Top each serving with a generous dollop of green mayonnaise. Sprinkle toasted sunflower seeds and crumbled Parmesan over the asparagus.

If you’re looking for more recipes to benefit your health and wellbeing, some of our residents’ favourites include: 

• Homemade Tomato, Apple & Celery Soup
• Chickpea and Hemp Brownie
• Nut Loaf (Burgers) with Faux Fried Egg