Asparagus, ham, mayonaise blanc

Cut a waxed potato in small cubes, rinse under cold water, dry well then deep-fry in 180°C sunflower oil till light brown.

Drain on kitchen paper

Whisk a mayonaise from 1 egg yolk, 1 tsp Dyon mustard, 1 tsp warm water, 1 tsp sushi vinegar and about 75 ml grapeseed oil

Whisk the remaining egg white in a second bowl till you can turn the bowl over while the beaten egg white stays firmly in place

Then, bit by bit, carefully spoon 2 tbsp of the beaten egg white into 3 tbsp mayonaise. This way you can double the amount of mayonaise without having to use more oil, which is much healthier.  Taste and season with pepper and salt. 

Peel 6 asparagus, Cut off 3 cm from the top and 6 cm of the rest

Bring salted water to the boil, add the asparagus and boil for 5 mins. Then kill the heat and keep the asparagus under the lid for another 7 mins.

Deepfry the potato cubes a second time till nicely browned and crispy. Season with sea salt.

Roll the long asparagus parts in ham

Serve as shown, finish with black pepper and chives

(Here Harold's original recipe in Dutch)

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Red mullet with purple asparagus, mayonnaise, gin and lemon

To make the salsa verde, finely chop  7g olives, 4g capers and 4 anchovies, then mix in 12g  extra virgin olive oil. Transfer to a piping bag. 

For the mayonnaise, whisk 2 egg yolks, 1 tbsp Dyon mustard, 10g white wine vinegar and a pinch of salt together in a bowl. Whilst continuing to whisk, slowly drizzle in 125 ml grapeseed oil until a thick, pale yellow emulsion forms. Add more salt if needed. Transfer to a piping bag.

To make the pea purée, blanch 100g frozen peas in boiling salted water for 1 minute then blend with 20g olive oil. Transfer to a piping bag.

Steam 8 asparagus for 2 minutes, then refresh in iced water.

Select 20 leaves of baby salad

Whisk together 1 tbsp gin, 1 tbsp lemon juice and 3 tbsp extra virgin olive oil and use to dress the asparagus and salad leaves

When ready to serve, place 4 on a piece of baking paper and steam in a bamboo steamer for 3–4 minutes. Season with a little salt

Place 2 red mullet fillets on each, warmed, plate and arrange the salad around them. Add dollops of mayonnaise, pea purée and salsa verde. 

Serve immediately. Feeds 2.

(Here Andrea Sarri's original recipe for 4)

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