Kenji’s blanched asparagus with homemade mayo

1) first time I have been successful making homemade mayo. I used a Pyrex measuring cup as my container, an immersion blender, and these: 1 egg, cup of oil (mostly avocado), 1 garlic clove, one tsp of Dijon mustard, 3/4 of the juice of a lemon, salt, pepper. The key was putting all the non oil ingredients in first and making sure those ingredients were higher than the head of the blender. Then, I started the blender and poured the oil slowly into the cup. It emulsified very quickly. I added some water in the end to thin it out a bit.

2) there was purple asparagus on sale today at the grocery store. I cut the rough ends off and then peeled the ends. I blanched in boiling water and put it in an ice bath after. I went for two and a half minutes, and a lot of the purple went away – I think Kenji says a minute and a half, some say three minutes. I probably should have done two.

3) Sprinkled salt over asparagus and mayo and served