Cut the asparagus spears into 4-5 cm long pieces. 2.
Drain the mandarins in a sieve. 3.
Rinse the parsley, dab well with paper towels and finely weigh.
4. put the asparagus, the mandarins and the parsley in a suitable bowl and mix everything together carefully but thoroughly.
Whip the cream until semi-stiff, mix with the mayo, tangerine juice and juice of one lemon and season with pepper and salt.
Pour the sauce over the cocktail, which has been divided into portion glasses, and bring to the table on the spot.
Ideal as a leftover