Serves four to six, as served at The Rivington Bar & Grill

1kg (21/4lb) medium to thick asparagus
For the mayonnaise
2 medium egg yolks
1 tsp English mustard
2 tsp Dijon mustard
2 tsp white wine vinegar
100ml (31/2fl oz) olive oil
200ml (7fl oz) vegetable oil
squeeze of lemon juice, to taste
sea salt and white pepper

To make the mayonnaise, whisk the egg yolks, mustards and wine vinegar together in a bowl with some salt and pepper. Slowly trickle in the olive oil, whisking constantly, then gradually whisk in the vegetable oil. If the mayonnaise becomes too thick, add a few drops of water and continue whisking in the oil. Adjust the seasoning and add a little lemon juice to taste.

Add the asparagus to a pan of simmering, salted water and cook until tender, allowing four to five minutes for finger-thick spears. Drain and serve with the mayonnaise. Note: The mayo can be stored in a sealed jar in the fridge for up to two weeks.