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1dl + 20ml Gallo Vinegar Cider
1dl Gallo Extra Virgin Olive Oil Reserve
- 400g White Asparagus
- 4 Egg Yolks
- To Taste, Rock Salt
- To Taste, Pepper from the Mill
Method of preparation
Peel the bottom part of the stalks of the asparagus with a carrot peeler.
Cook the asparagus in water with 1 dl Gallo Vinegar and Rock Salt.
After cooked keep the broth.
For the sauce:
In a round pyrex bowl, put the egg yolks and the rest of the Gallo Vinegar.
Then place the bowl in a hot "bain marie" and with a wire whisk whip the mixture until it becomes a thick paste.
Take out of the "bain marie" and allow to cool slightly and then drizzle the olive oil into the mixture whisking all the time. The sauce should have the consistency of a mayonnaise.
Serve the asparagus with the sauce lukewarm.
The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!