Asparagus

Asparagus with Dijon's sauce

Name: Asparagus with Dijon's sauce
Prep time: 18 min
Cook time: 8 min
Yield: 8
Cuisine: Entrées
Ingredients: 2 cooled hard boiled eggs; 15 ml (2 teaspoons) of tarragon vinegar; 10 ml (2 teaspoons) of Dijon's 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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Author: Les Cultures de chez nous

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Preparation 10

Baking 8

Portions 8

Freezing No

Ingredients Preparation

Ingredients

2 cooled hard boiled eggs
15 ml (2 teaspoons) of tarragon vinegar
10 ml (2 teaspoons) of Dijon's 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

Preparation

Side-by-side mode

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