Recipe: Green Asparagus Salad

1 Tie your asparagus in bundles of 4.

2 Bring water to boil then salt it generously (0.3 oz (8g) per liter of water) plunge your 4 bundles into boiling water. cook for approximately 5 minutes at a gentle simmer.

3 Carefully plunge them into ice water to stop the cooking. then set them aside on absorbent paper.

4 Peel, remove the germ and chop finely 1 garlic clove.

5 Rinse the anchovy under cold water to desalt it, then remove the bone and chop it finely.

6 In a salad bowl mix the garlic with the chopped anchovy and wine vinegar. gradually incorporate the olive oil. then add 1 egg yolk, mix vigorously and pepper.