Asparagus with Dijon's sauce
10
8
8
No
Ingredients
- 2 cooled hard boiled eggs
- 15 ml (2 teaspoons) of tarragon vinegar
- 10 ml (2 teaspoons) of Dijon's mustard
- Fresh asparagus
- 5 ml (1 teaspoon) of strong mustard powder
- Salt and pepper, up to taste
- 250 ml (1 cup) of vegetable oil
- Fresh chopped parsley, up to taste
Preparation
Side-by-side mode
- Wash asparagus and cut tips. Add aproximatively 5 cm (2 inch) of salted water in a large pan. Heat till boiling, add asparagus, low down fire and simmer for 5 to 8 minutes (or till asparagus are tender and crispy).
- In between, mix perfectly (with hand mixer, robot or with a whisk) eggs, vinegar, mustards, oil, salt and pepper. Whip till the sauce rises.
- Garnish with grated egg white and parsley. Serves with asparagus (cold or warm). In the refrigerator, in a well sealed bowl, this sauce can be kept for many weeks.
- Do not add grated egg white to the sauce if you want to store it.
