Asparagus with two sauces

Name: Asparagus with two sauces
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 kg white asparagus; 7-10 Tbsp salt, sugar, white pepper; 1 fresh egg (Gr. M); 1 TEASPOON medium hot mustard; 1 TABLESPOON Lemon juice; 150-200 ml Sunflower oil; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 glass (370 ml) roasted peppers (e.g. piquillos); 1 small onion; 4 TABLESPOONS Vinegar (e.g. sherry vinegar); 4-5 Tbsp Olive oil; 8 Chive straws

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 kg white asparagus
7-10 Tbsp salt, sugar, white pepper
1 fresh egg (Gr. M)
1 TEASPOON medium hot mustard
1 TABLESPOON Lemon juice
150-200 ml Sunflower oil
7-10 Tbsp grated rind of 1/2 untreated lemon
1 glass (370 ml) roasted peppers (e.g. piquillos)
1 small onion
4 TABLESPOONS Vinegar (e.g. sherry vinegar)
4-5 Tbsp Olive oil
8 Chive straws

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling, lightly salted water covered with 1 teaspoon sugar for 15-20 minutes
2
Mustard mayonnaise: Mix the egg, mustard, 1 pinch of sugar, 1/2 teaspoon salt and lemon juice in a tall beaker with the cutting stick. Whip sunflower oil in a thin stream. Stir in 2/3 lemon zest briefly. Season to taste with pepper
3
Piquillo vinaigrette: Drain and finely chop the peppers. Peel and finely chop the onion. Mix vinegar, salt and pepper. Beat in olive oil. Stir in the paprika and onion
4
Lift out the asparagus and drain well. Cool down a little or let it cool down completely. Wash the chives and dip them briefly in the hot asparagus water. Divide the asparagus into 8 portions. Tie each portion together with chives. Arrange everything. Sprinkle mayonnaise with the remaining lemon peel. Serrano ham in thin slices and fresh country bread taste good with it.