Asparagus Mayo – After Rainer Sass

An asparagus recipe for gourmets:

Stir egg yolks until creamy. Olive oil leisurely in a fine stream to the egg yolk form – stir constantly – more and more oil – until everything is consumed together and a creamy cream is formed. The olive oil can be ideally poured from a small pourer.

Next, gently mix the lightly whipped cream – add orange juice and the skin previously removed from the orange and finely chopped. Season everything with salt and freshly ground pepper to taste and bring to the table with the asparagus spears.

The sauce comes into its own if you put it in a small deep dish (4 tbsp.) and add thick, juicy, white and green asparagus heads – the only thing missing is white wine or bubbly.

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