Recipe: Green Asparagus Salad

1- Tie your asparagus in bundles of 4.

2- Bring water to boil then salt it generously (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.

7- Remove the crust from 2 slices of white bread, then cut the crumb into small cubes. heat peanut OR olive oil in a pan then sauté the bread cubes, drain them on absorbent paper.
Presentation:
on each plate one bundle of asparagus with a few drops of anchovy vinaigrette sauce. croutons around with parmesan shavings, a few turns of the pepper mill, and on the