Serves: 4 • Prep: 10 minutes • Cooking: 5 minutes • Difficulty: easy
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Ingredients
- Egg yolk: 30 g
- Fine salt: 2 g
- Black pepper: a pinch
- Vinaigre de Vin Pommery®: 5 g
- Moutarde de Dijon Pommery®: 40 g
- Grapeseed oil: 150 g
- Water: 30 g
- Green asparagus from Provence: 1.2 kg
Method: Green Asparagus from Provence with Creamy Moutarde de Dijon Pommery® Sauce
- In a mixing bowl, combine the egg yolk, salt, pepper, the first measure of wine vinegar and the mustard.
- Whisk and build the mayonnaise with the grapeseed oil.
- Once it is nice and firm, loosen it with the second measure of vinegar and the water.
- Depending on how you plan to use the sauce, you can loosen it further with a splash of water.
- Using a vegetable peeler, carefully peel the base of the green asparagus for about 5 cm. Do not peel all the way to the tip.
- Tie into bundles with kitchen string.
- Meanwhile, bring a large amount of water (salted at 10g per litre) to the boil in a pot large enough to hold all the asparagus.
- Add the asparagus to the water and check for doneness after 5 minutes using a paring knife.
- Cooking time can vary considerably depending on the thickness of the asparagus. Once cooked, drain and cool in very cold water with ice cubes.
- Drain, untie and dry on a clean tea towel.
- Serve on plates. Spoon the sauce over.
