Mezza Luna
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*Asparagi tedpidi in salsa mousseline
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A recipe from
Elena Faita
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INGREDIENTS
- (4
portions)
- 20 asparagus
- 1 egg
- 1 lemon (juice)
- Sunflower-seed oil
- Salt and pepper
METHOD
- -Pell and wash your asparagus in cold water
- -Cook asparagus in boiling salted water for approx. 4-5 minutes depending on their size
- -In a mixer, add egg yolk, lemon juice, salt and pepper
- -While you are mixing the mixture, add your sunflower-seed oil a little at a time..we want it to like a mayonnaise
- -In a separate bowl, peak your egg white and slowly fold it into your mousseline mixture
- -Serve your asparagus hot, with the mousseline mayonnaise