For: 4 people • Preparation : 10 minutes • Cooking : 5 minutes • Difficulty : easy
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Ingredients
- Egg yolk: 30 g
- Fine salt: 2 g
- Black pepper: a pinch
- Wine Vinegar: 5 g
- Pommery® Dijon mustard: 40 g
- Grapeseed oil: 150 g
- Water: 30 g
- Green asparagus from Provence: 1.2 kg
Recipe process
- In a mixing bowl, pour the egg yolks, salt, pepper, the first half of wine vinegar and the mustard.
- Mix with a whisk and mount the mayonnaise with the grapeseed oil.
- When it is firm, add the second half of vinegar and the water.
- Depending on the destination of this sauce, it can be further diluted with a dash of water.
- Carefully peel 5 cm of the base of the tail of the green asparagus using a peeler. Above all, do not peel all the way to the head.
- Make bundles by wrapping them with kitchen string.
- Meanwhile, boil a large quantity of water (salted to 10g per litre of water) in a saucepan that can hold this large quantity of asparagus.
- Place the asparagus in the water and check the cooking after 5 minutes using a paring knife.
- Depending on the section of asparagus, this cooking can vary a lot. At the end of cooking, drain them then cool them in very cold water with ice cubes.
- Drain them, untie them and then dry them on a clean cloth.
- Serve them on a plate. Cover with sauce.
