MAYONNAISE:
1 large egg
4 teaspoons fresh lemon juice
1 tablespoon finely chopped fresh basil (1 tsp dry)
1 tablespoon finely chopped fresh thyme (1 tsp dry)
1 tablespoon dijon mustard
1/2 teaspoon salt
8 ounces olive oil or salad oil

For Artichokes or Asparagus:
4 medium to large globe artichokes or 1 pound asparagus
Fresh lemon juice

FOR MAYONNAISE: In a blender container or food processor bowl combine egg substitute or egg, lemon juice, basil, thyme, mustard, and salt. Cover and blend for 5 seconds. With machine running at high speed, gradually add oil through hole in lid or feed tube, blending till smooth.

FOR ARTICHOKES: Trim stems and remove loose outer leaves. Cut off 1 inch from tops; snip off sharp leaf tips. Brush cut edges with lemon juice. Place in a steamer basket over water in a large saucepan. Bring to boiling; reduce heat to simmering. Cover and steam for 20-25 minutes, or till a leaf pulls out easily. (Or, for asparagus, wash; scrape off scales.

Break off woody bases where spears snap easily. Place in a steamer basket over water in a covered saucepan. Steam for 5-8 minutes, or till crisp-tender.) Remove from steamer basket. Serve artichokes hot or chilled, with mayonnaise. (For asparagus, arrange spears on 4 serving plates; spoon over some of the mayonnaise.) Store any leftover mayonnaise in an airtight container in the refrigerator for up to 1 week.