Asparagus with Meadowfoam Mayo.

Pluck the leaves from the meadowfoam stalks and chop finely. Mix three yolks with water, juice of one lemon (room temperature) and mustard. Then add the grape seed oil by the spoonful and continue to mix with the hand mixer on speed 1. Only add the culinary herbs at the end, so that the oils are better released.

Peel the asparagus spears and make them in lightly salted water with a few drops of oil. In twelve minutes the asparagus will be cooked al dente, in 14 minutes medium and in 16 minutes soft.

Remove and drain. For the lost or poached eggs, bring water to a boil, add a tiny bit of vinegar to the water, and slide the raw eggs, one at a time, into a soup ladle shape and into the water on the spot. Or place the eggs directly into the simmering water. After three min, remove with a skimmer and drain.

Dressing: Place individual asparagus portions on plates, place an egg on each, top with mayo, add about 25 grams of each type of caviar and garnish with meadowfoam flowers.

O-TiteL: Asparagus with meadowfoam mayo, lost egg and three kinds of caviar

meadowfoam/recipe1.jhtml

Our tip: It’s best to use fresh herbs for extra flavor!

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