Cold asparagus with mayonnaise sauce chantilly

COLD ASPARAGUS with SAUCE 05361 MAYONNAISE CHANTILLY 4 INGREDIENTS 1 kg asparagus PEOPLE For the mayonnaise: 2 egg yolks, 3, 5 dl of oil 10 g fine salt, white pepper, 1 tablespoon lemon Peel the asparagus carefully, rinse quickly under running water; tie bundles and cook in salted water.

Drain the asparagus on a grid of silver or on a napkin.

For the mayonnaise: Beat eggs with whisk, adding salt, pepper and lemon juice.

Add the oil, drop by drop at first, then letting it fall flush when the sauce starts to thicken; occasionally break the sauce by adding the lemon; at the end add the salsa 3 tablespoons of boiling water, the purpose of which is to ensure the cohesion of salsa and prevent decomposition, should be kept aside.