Preparation
Start by preparing the lemon mayonnaise:
In the high-sided container, pour 1 egg, 1 tablespoon of mustard, 200 ml of oil, salt and pepper, 1 tablespoon of juice and the zest of the lemon. Blend for a few seconds with your hand blender, and it's ready. Keep in a cool place.
Peel and cut the base of the green asparagus. Plunge the asparagus into a large pot of salted water and boil for 15 minutes. At the end of the cooking time, drain them and let them cool on a clean cloth.
Squeeze the lemon to collect the juice. Whisk the mayonnaise with the lemon. Wash, dry thoroughly and finely chop the fresh parsley. Add half of the chopped parsley to the lemon mayonnaise.
Reserve your asparagus in mayonnaise in the refrigerator until ready to serve.
Arrange Sigdal pumpkin seed crisps, asparagus and cold mayonnaise on each plate.
With Sigdal, dare healthy excess!
