3 garlic cloves 4 egg yolks sea salt white pepper 1 dash of Tabasco sauce 1 lemon (juiced) ¼ cup olive oil ½ cup heavy cream 2 lbs of asparagus (white or green) sugar 2 tablespoon butter 4 eggs (hard boiled) 2 tablespoon chives (chopped)
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Peel the garlic and chop finely. Mix garlic with egg whites, a touch of sea salt, white pepper and Tabasco sauce. Add the lemon juice, then slowly whisk in the olive oil. You should have a creamy and slightly thickened sauce. Peel the asparagus but do not cut the ends off yet. Add to a pot with cold water, a dash of sugar and the butter. Boil for a few minutes until asparagus is tender, ca. 7-9 minutes. Place asparagus in an ice bath to stop the cooking process. In the meantime, boil the 4 eggs for 5 minutes, place in cold water and peel. Cut off the tough ends of the asparagus and discard. From the tip of the asparagus cut about 4 inches down to the end and arrange on a plate with the end pointing outwards in a circle (see photo). Cut any remaining asparagus pieces into ½ inch pieces and toss on top of the arranged asparagus. Drizzle the garlic sauce on top and place eggs in between the long asparagus pieces. Top with a sprinkle of chopped chives.