Green Asparagus with Creamy Sauce
Green asparagus with sauce – a wonderful springtime recipe for the eyes and the palate!
Ingredients
-
30 g of egg yolk
-
30g of water
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1.2 kg of green asparagus
Preparation Method
- Place the egg yolks, salt, pepper, the first measure of wine vinegar and the Dijon mustard in a bowl. Mix well and beat the mayonnaise with the grape seed oil.
- When it is very firm, introduce the second weighing of wine vinegar and water.
- Peel the base of the green asparagus using a peeling knife.
- Meanwhile, boil a large amount of water (salted at 10 g per liter of water) in a pan that can hold this large amount of asparagus.
- Place the asparagus in the water and check for doneness after 5 minutes with a knife.
- At the end of cooking, drain and cool in very cold water with ice cubes.
- Drain, and dry with a clean cloth. Serve on a plate. Cover with the sauce.
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