1 kilo green asparagus
1 tablespoon hot mustard
200 ml olive oil
juice of 1/2 lemon
1 table spoon chopped chive
HOW TO MAKE IT
Wash and clean the asparagus. Boil in salty water for 10′.
Separate the egg and keep the egg whites.
Beat egg yolks with the mustard until fluffy.
Add slowly the oil, continuing stir.
Keep heating until the material becomes fat mayonnaise.
Add salt, pepper and lemon juice for taste.
Beat egg white meringue and mix with mayonnaise, stirring carefully.
Garnish with chive.