Asparagus is one of the healthiest spring vegetables, often matched with fish. This steamed fish and asparagus bundle recipe makes use of an especially healthy way to prepare the asparagus, with a quick to make, piquant home-made mayonnaise as accompaniment.
Wash the green asparagus sticks thoroughly, and cut off the woody parts.
Absorb excess moisture from the fish and divide it into 2 parts. Place each piece on a seperate baking paper.
Salt and pepper the fish and place 2-2 sprigs of dill on each. Sprinkle them with a littlle sunflower oil and place 5-5 asparagus sticks next to them.
Wrap the fish and the asparagus in the baking paper, folding the ends under the bundle. Steam it in a convection oven at 110 °C for about 14-16 minutes. Remove the bundle from the oven and let it rest for 5 minutes.
While the bundles are being steamed, place the camelina and pistachio oils with a pinch of salt and a pinch of pepper, the mustard, the soy milk, the quince vinegar, the garlic and the anchovy filet in a kitchen blender, to prepare the mayonnaise.
Blend the ingredients for 10 seconds until the mix reaches mayonnaise consistency.
Makes sure that all the ingredients are of the same temperature or else your mayonnaise will not be creamy enough. In our experience, fridge temperature makes for the best consistency. Mayonnaise prepared in this way can be stored in the fridge for as long as 4-5 days.
Instead of the cod fish, you can also use halibut in this recipe.