|500 g||white asparagus|
|100 ml||vegetable oil|
|2 tsp||mustard (medium hot)|
Enjoy this asparagus salad with a glass of Verdicchio. Its playful acidity and fruit forward notes pair well with the dish’s flavors.
In a large saucepan, add asparagus to salted and sugared water and bring to a boil over medium heat. Blanche for approx. 5 min.
In a small saucepan, hard boil two eggs in salted boiling water for approx. 8 – 10 min.
Cut green onion into fine rings. Separate egg white and yolk and cut into small cubes. Cut asparagus into bite-sized pieces.
For the dressing, mix egg yolks, mustard, sugar and lemon juice together in a small bowl. Add vegetable oil in a slow and steady stream while continuously whisking until a smooth emulsion forms. Season to taste with salt and pepper.