All of these green spring vegetables popping up made me want to make some mayonnaise, the perfect companion to artichokes or asparagus.
Even though Mark Bittman makes me roll my eyes sometimes, I enjoy his "minimalist" approach to making mayonnaise. He tosses an egg, some mustard, and vinegar or lemon juice in a food processor. He flips the switch, and then slowly pours in some oil to emulsify the sauce. No annoying whisking or separting the yolk to make you run screaming back into the arms of a jar of Hellmans. You can experiment with adding flavors like garlic, roasted red peppers, or chipotles. My favorite is tarragon with a little lemon zest, the best dip in the world for steamed artichoke leaves.