- 12 white asparagus
- 6 slices of salmon
- 2 eggs
- 300 cc olive oil
- Lemon juice
- 1 clove garlic
First of all, we prepare the mayonnaise:
Introduce to the glass of the blender the whole garlic clove that we have previously confited in oil and add extra virgin olive oil to cover 1 cm of the glass, add a pinch of salt. Then add the egg and put the blender to the bottom of the glass. Begin to beat leaving it fixed and we will notice that in a few seconds it emulsifies, that is, it becomes cream. At that time is when we must raise and lower the blender in a slow motion, this way we can integrate the oil completely with the egg. When it has thicken, we can increase the volume by adding a little more extra virgin olive oil.
Then place the asparagus in a dish or on the plate that is going to be served and cover them with the mayonnaise previously prepared and we will add the slices of salted salmon and with a pinch of dill. We will serve it at the moment.