White Asparaguses Mayonnaise Sauce

Name: White Asparaguses Mayonnaise Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 500 grams White asparagus; 1 Egg; 7 tbsp Olive oil or lemon olive oil; 2 tbsp Vinegar: rice vingegar or wine vinegar; 1/2 tsp Salt; 1/2 tsp Japanese mustard / English mustard; 2 tsp *Sugar; 10 grams *Butter; 3 tbsp *Lemon juice; 1 tsp *Salt; 1 Black pepper; 1 dash Parmigiano Reggiano (optional)

cookpad.japan @cookpad_jp

I bought some white asparagus at the supermarket.
I made a sauce using egg and olive oil.
This sauce is lower in calorie than store-bought ones and contains less additives too!

To eliminate the natural bitterness of the white asparagus it's important to add butter, sugar and lemon juice to the pot when boiling.
Blend the sauce in a bowl suspended over a pan of hot water on a low heat. It should take about 5 minutes.
Adjust the amount of salt and mustard to your liking. Recipe by Brandy

I bought some white asparagus at the supermarket.
I made a sauce using egg and olive oil.
This sauce is lower in calorie than store-bought ones and contains less additives too!

cookpad.japan @cookpad_jp

I bought some white asparagus at the supermarket.
I made a sauce using egg and olive oil.
This sauce is lower in calorie than store-bought ones and contains less additives too!

Saved

Ingredients

2 servings

500 gramsWhite asparagus
1Egg
7 tbspOlive oil or lemon olive oil
2 tbspVinegar: rice vingegar or wine vinegar
1/2 tspSalt
1/2 tspJapanese mustard / English mustard
For Boiling Asparagus
2 tsp*Sugar
10 grams*Butter
3 tbsp*Lemon juice
1 tsp*Salt
1Black pepper
1 dashParmigiano Reggiano (optional)

Saved

Steps

1

Leaving 1 cm from the tip, peel the asparagus stems. Cut 1 cm off the root. Add some water and the ingredients marked with * into a saucepan or frying pan and bring to a boil.
2

Add the asparagus and boil until soft enough to insert a skewer all the way through.
3

Once boiled, drain in a colander. You can preserve the heat of the water by sticking the pan in an oven set to 60°C.
4

Add some hot water to another pan. Put this on a low heat and suspend a bowl over the pan in which to make the sauce. Add 1 egg to the bowl and keep adding the olive oil a little at a time. Continue to blend the ingredients together. Add the vinegar and mix, then add the salt and mustard.
5

Plate the asparagus and cover with sauce to finish. Sprinkle over some black pepper and some parsley if you feel like it.
6

You can add more flavour to this dish by adding some grated parmigiano reggiano.