White asparagus with mayonnaise foam

  • Thick asparagus
  • 1 egg
  • 200 ml of milk
  • Water of the asparagus can
  • Olive oil
  • Salt

In a bowl or blender glass, beat the egg with a drizzle of olive oil and a pinch of salt. We must obtain a very thick mayonnaise, it is advisable not to abuse of the olive oil so that the mayonnaise retains a very mild flavor.

Heat the milk slightly in a bowl and beat it once warm, with a blender, obtaining a very light foam. Pour the milk with its foam over a couple of tablespoons of mayonnaise and a half of the water of the asparagus can and beat gently but constantly until you get a spongy sauce.

We will serve the asparagus with the mayonnaise foam.

  • Recipe type
    Entrée / Appetizer
  • Characteristics
    For summer
  • Total Time
    20 minutes
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