Ingredients

Recipe

In a warmed bowl (fill it with boiling water and let stand for a few minutes), whisk together the egg yolk, mustard, and vinegar. Slowly, by droplets, whisk in the oil until at least half has gone in and the mixture has the thickness of heavy cream. Continue whisking in the oil, now in a thin but steady stream, until all of it is incorporated. Season with salt and pepper to taste. Serve the asparagus warm on a plate. Decorate with the sprigs of parsley and add 2 tablespoons of mayonnaise per person. This is finger food: dunk each spear in some mayo and enjoy until you get to the end of the stalk, which is tough and may still have some inedible fibers. When you run out of asparagus, use a rince-doigts to clean your fingers. Note: Many of us are intimidated by the process of making mayonnaise, because we know that if the oil isn’t added slowly enough, the mixture may curdle. To correct such a snafu, just put another egg yolk in a bowl, add the failed mayo, and continue adding the rest of the oil. Whisk well. Voilá Note: It is advisable not to serve dishes incorporating uncooked eggs to pregnant women, small children, seniors and people with immune system deficiencies.