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A Lot On My Plate


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︎Copyright Some Things I Like to Cook 2020

Asparagus, Egg, Baby Pickles & Dijonnaise

Homemade mayonnaise is not hard to make! It’s actually really easy, and certainly a process where any anxiety you have about making it will help you be on the more cautious side of slow oil pouring, which can only work in your favour here. I love Dijon mustard, so this is a tweak on a classic mayo.

This is a great little side dish but I have been known to make it as a stand-alone lunch. I really like the yolks of my eggs jammy and soft but you could also hard boil them if you’re not into that.


2-3 bunches of asparagus
5 eggs
2 tablespoons of olive oil
¼ cup of light flavoured oil like vegetable or canola oil
2-3 tablespoons of Dijon mustard
Juice of ½ a lemon
Small handful of cornichons/baby pickles


First up, the dijonnaise. Take 1 of your eggs and separate the yolks from the white, keeping the yolk. You can set aside the white for something else.

Taste your Dijon first, if it’s salty, it’ll go in with the egg yolk solo, if it could use some salt, add a little pinch of salt too. Add 1-2 tablespoons of the Dijon mustard and whisk to combine.

While whisking constantly, very slowly - EXTREMELEY slowly drizzle in your olive oil. It can be so slow that it’s a broken drizzle, only getting a little blob of oil in at a time, if you go too fast you’ll split it. You should notice it start to thicken, change over to your vegetable oil and keep going.

You should have a nice thick sauce now. Add remaining mustard and lemon juice, whisk. This will thing it out a bit so that it’s better to drizzle over the dish but also elevate the Dijon flavour.

Now, soft boil your remaining eggs. You want them slightly jammy, not super runny. Add eggs to a saucepan of cold water and bring to a simmer. About 4 ½ minutes in simmering water should do the trick. Transfer them to a bowl of ice water, peel and slice in half.

Get a frypan nice and hot, meanwhile trim ends of your asparagus if needed. Throw them in the pan with a little splash of olive oil and cook for a few minutes until vibrant green but not at all wilted. You want a nice moist crunch. You don’t want any browning.

Place asparagus on plate, top with eggs. Chop up your cornichons however you like and sprinkle over the top. Now drizzle your dijonnaise all over (I like to be liberal here but do whatever feels right to you).