- 1 can of thick asparagus
- 1 egg
- 200 ml. milk
- Liquid from the can
- Olive oil
- Sunflower oil
- Beat the egg with a splash of olive oil and a dash of sunflower oil till you form a very thick mayonnaise. To ensure a very mild flavor, be careful not to overdo the olive oil.
- Slightly warm the milk in a bowl and use a food mixer till you obtain a light, frothy foam.
- Pour the milk foam over a couple of tablespoons of mayonnaise and a half a tablespoon of the liquid from the can and beat slowly but steadily into a fluffy sauce.
- Serve the asparagus with the mayonnaise foam.
You can also use a siphon and serve the asparagus with the foam. White crianza.