Serious Pie – Tom Douglas Restaurants

Yields roughly 1 pint

2tb whole mustard seeds
¼ cup ground mustard powder
3 tb sugar
¾ tsp kosher salt
½ cup water
4 tsp apple cider vinegar
4 egg yolks
1 cup olive oil
Grind mustard in spice grinder and combine with the remaining dry ingredients
Transfer to a robot coupe
Add egg yolks, vinegar, and ½ of the water and blend
Slowly incorporate olive oil (like a mayo dudes)
Add remaining water to thin out if necessary
Allow to sit for at least 24 hours as the flavors will combine and mellow out a bit

Yields 6 servings

2 bunches asparagus (roughly 2 pounds), bottoms snapped off
Olive oil for brushing
Salt and pepper to taste
¾ cup egg yolk mustard (2 TB per serving)
6 thin slices of culatello ham
Brush asparagus with olive oil and season with salt and pepper.
Roast in wood fired oven, or convection at 425 degrees until charred, but still with a nice crisp texture
Wrap culatello ham around asparagus evenly so all asparagus is covered
Smear egg yolk mustard on platter and lay culatello wrapped asparagus on top

Grated cured egg yolks
Lemon zest
Toasted pine nuts
Fried garlic
Parmesan cheese
Fresh herbs