Asparagus with mushroom mayonnaise

Name: Asparagus with mushroom mayonnaise
Ingredients: splash of olive oil; 2 Eggs; 3 Coffee beans; 400 g Olive oil; 10 ml Chardonnay vinegar; 100 g White mushrooms; White asparagus

Sous-vide asparagus with mushroom mayonnaise, thinly sliced mushrooms, and a touch of coffee for a surprising vegetable dish.

Ingredients

splash of olive oil

2Eggs

3Coffee beans

400gOlive oil

10mlChardonnay vinegar

100gWhite mushrooms

White asparagus

Preparation

Peel the white asparagus, remove the ends, and place them with a splash of olive oil, salt, and 3 coffee beans in a vacuum cooking bag.
Cook the asparagus for about 30 minutes in water at 85°C. Then chill until use.
Using a hand blender, blend 2 fresh eggs with 10 ml chardonnay vinegar and salt, and gradually add 400 grams of (olive) oil until smooth.
Finally, blend in 100 grams of white (washed) mushrooms with the hand blender and strain the mixture.
Warm the asparagus, lightly caramelize them with a blowtorch, and serve with the mayonnaise and thinly sliced mushrooms.
Optionally, add some herb oil and chopped chives.