Peel the garlic cloves, remove the germ, and chop them in your garlic press.
Pour the garlic into a small bowl and gently add the yolk of one egg without breaking it.
Whisk vigorously, adding oil gradually and in small quantities.
The mixture should start to thicken.
When the mixture is firm, add the lemon juice, salt and pepper and mix again
Cut the asparagus heads to about 6 cm.
Chop the parsley.
Heat some olive oil in a pan and add the asparagus heads.
Moisten with a little water, add salt and pepper and mix. Fry for about ten minutes until the asparagus is cooked but still crunchy.
Strain the remaining juice through a sieve and return to the heat, adding the parsley and balsamic vinegar. Leave to reduce for a minute.
Brown your fillet of beef in a frying pan on a high heat and slice it thinly.
Arrange your Sigdal Herbs and Sea Salt Crisps with the cooked asparagus, a generous spoonful of aioli sauce, and finish with a few thin slices of beef fillet.