Green asparagus from Provence with a creamy sauce



Preparation: 10 minutes

Cooking: 5 minutes


For 4 people:


  • 30 g of egg yolks
  • 2 g of fine salt
  • Black pepper (at your convenience)
  • 5 g of wine Pommery® vinegar
  • 40 g of Dijon Pommery® mustard
  • 150 g of grape seed oil
  • 30 g of water
  • 1,2 kg of green asparagus from Provence
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Green asparagus, creamy sauce with Dijon Pommery® mustard




  • Pour the egg yolks, salt, pepper, the first measure of wine Pommery® vinegar and the Dijon Pommery® mustard into a mixing bowl. Mix with a whisk and whip the mayonnaise with the grape seed oil.
  • When this one is quite firm, to slacken with the second weighing of wine Pommery® vinegar and water. According to the destination of this sauce, one can still slacken it with a net of water.
  • Peel rigorously on 5 cm the base of the tail of the green asparagus using a peeling knife. Do not peel all the way to the head. Make bundles by wrapping them with a kitchen string.
  • Meanwhile, boil a large quantity of water (salted to 10 g per liter of water) in a saucepan that can hold this large quantity of asparagus.
  • Put the asparagus in the water and check the cooking after 5 minutes with a paring knife. Depending on the section of asparagus, this cooking time can vary greatly.
  • At the end of cooking, drain and cool in very cold water with ice cubes. Drain, defrost and dry on a clean cloth. Serve on a plate. Top with sauce.


Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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