Green Asparagus with Creamy Sauce

Green asparagus with sauce – a wonderful springtime recipe for the eyes and the palate!

Preparation Method

  1. 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.
  2. When it is very firm, introduce the second weighing of wine vinegar and water.
  3. Peel the base of the green asparagus using a peeling knife.
  4. 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.
  5. Place the asparagus in the water and check for doneness after 5 minutes with a knife.
  6. At the end of cooking, drain and cool in very cold water with ice cubes.
  7. Drain, and dry with a clean cloth. Serve on a plate. Cover with the sauce.
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