Crispy Crumbed Asparagus

Step 1: To make the mayo, combine the egg yolk, mustard, vinegar and salt in a mixing bowl and pour a steady trickle of olive oil into the bowl while mixing constantly with a whisk and once all the oil has been added and the mayo has thickened, check the seasoning and adjust if necessary, then fold in the herbs and set aside.

Step 2: Fill a large saucepan with your preferred deep-frying fat to a depth of at least 5 cm, then heat over high heat to 180°C.

Step 3: If you don’t have a thermometer, place the handle of a wooden spoon in the oil – it should bubble constantly but not vigorously.

Step 4: To prepare your crumbing station you’ll need three shallow bowls and tip the flour into the first bowl and season it with a pinch of salt; crack the eggs into the second and lightly beat them; and combine the breadcrumbs and parmesan in the third bowl.

Step 5: Roll the asparagus spears in the flour, then dip them in the egg (shaking off any excess) and finally roll them in the parmesan breadcrumbs.

Step 6: Add the spears to the hot oil in batches, making sure you don’t overcrowd the pan, and cook for 1–2 minutes or until the breadcrumbs are nicely golden.

Step 7: Remove the spears with tongs and drain them on paper towels until just cool enough to handle.

Step 8: Spread the herby mayo on a serving plate, arrange the asparagus on top and scatter over some edible flowers, if you like.