Ingredients

  • 2 cooled hard eggs
  • 15 ml (2 teaspoons) of tarragon vinegar
  • 10 ml (2 teaspoons) of Dijon 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
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Preparation

  • Wash asparagus and cut tips. put aproximatively 5 cm (2 inch) of salted water in a large pan. Heat till boiling, add asparagus, low down fire and let simmer for 5 to 8 minutes (or till asparagus gets tender and et 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 keeps it.

Chef's notes

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