Take 2 bunches green or purple asparagus, steam.
Paprika Mayonnaise
2 egg yolks, 1 tsp dijon mustard, 1 tbsp lemon juice, 1 cup olive oil, 1 tbsp ground paprika, Salt and pepper, to taste
Method
Place the olive oil and paprika in a small saucepan over low heat for 5 minutes or until warmed through. Remove from heat. Place the egg yolks and dijon mustard in a small food processor. Tilt the processor to one side slightly. With the motor running add the warm oil in a thin stream little by little to the egg yolks until all the oil has been added and the mayonnaise is thick. Add the lemon juice to thin the mayonnaise slightly, season to taste. Serve the mayonnaise with the warm asparagus.