1. To make the mayo, put the egg yolks, salt and mustard into a bowl. Tuck a damp cloth under one side of the bowl to tilt it. Using an electric beater, whisk the yolks until creamy.

2. Mix the two oils in a small jug. Turn the beater to its highest speed. Now, as you whisk the egg yolks with one hand, dribble the oil onto the yolks, a few drops at a time, with the other. Continue patiently whisking and dribbling on the oil, a little at a time, and within a few minutes you will see the egg mixture begin to thicken. Keep adding the oil in a small steady trickle until you have a thick, pale yellow ointment. (See Cook’s Notes, below.)

3. Stir in the Verjuice, lemon juice and Tabasco and season with salt and pepper. Chill.

4. To make the dressing, combine the Verjuice and olive oil in a small jar or jug.

5. Blanch the asparagus tips in boiling salted water for 1-2 minutes, or until just tender-crisp. Drain then plunge into a bowl of iced water to set the colour. Leave for 3 minutes, then pat dry on a clean towel.

6. Place the salad leaves on four plates and arrange the prawns, asparagus and radishes on top. Drizzle with the dressing (give it a good shake first) and serve with the mayo and plenty of warm crusty bread.

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Cook’s Tip:

If your mayo ‘splits’, or does not thicken, start again with a clean bowl. Place a whole egg in the bowl, whisk till creamy, and very gradually dribble on the split mayo mixture, whisking all the time, as above. In most cases the mayo will re-emulsify.