A more wonderful asparagus recipe:
If you add the oil too quickly, the amount will curdle. Oil and egg yolks must be at room temperature! Season a tiny bit with salt and pepper.
Whip the cream, add the juice of one lemon and zest to the mayo, season again.
Chantilly sauce is also very good with egg salad.
Some hints: You can also use store-bought mayo for the Chantilly sauce, it has much less cholesterol. However, if you want to make the mayo yourself as described above – it’s not very difficult if you keep three things in mind: Take an egg as fresh as possible, add the oil at the beginning really only drop by drop and – most important!!! – make sure that egg and oil are both at room temperature. So never use the egg straight from the fridge!
As Dinner for Two
Entrée: Asparagus and avocado leaf salad with Chantilly sauce.
Main course: Veal medallions “Hohenzollern” with cheese balls and green leaf salad
Dessert: Mascarpone cream with mocha **
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