Recipe for Asparagus in Mustard Vinaigrette with Deviled Eggs

Preparation of asparagus: Align the asparagus to cut them all to the same length (approximately 17 cm). Make a mark with a knife all around at 7 cm from the bottom. Using a peeler, peel the base up to the mark. Carefully remove the small shoots along the asparagus with the tip of a knife. Cut the base of the trimmed pieces and peel them (to avoid waste). Heat salted water with the juice of half a lemon. Submerge the asparagus and the bases for 8 minutes. Meanwhile, prepare a bowl of ice water. After 8 minutes, pierce an asparagus to see if they are cooked. Transfer them to the cold water but let the bases cook for another 2 minutes. Once cooled, place them on paper towels and keep them in the fridge. The trimmed and cooked bases can be served in a salad, a soup, or custards. I covered the asparagus with parchment paper to evenly distribute the heat and steam released.

Preparation of the eggs: Cook the eggs for 10 minutes. Transfer them to ice water. Once cooled, peel them and cut them in half. Put half of the yolks in one bowl and the other half in another bowl. Mash all the yolks with a fork and reserve one of the bowls in the fridge for plating.

Preparation of the dressing: In a large bowl, combine the mustard with salt, pepper, and vinegar, and mix. Gradually add the olive oil while constantly stirring. Finally, add the chopped parsley and adjust the seasoning. Set aside in the refrigerator.

Preparation of the mayonnaise: In a large bowl, mix the egg yolk with the mustard, salt, and pepper. Gradually add the oil while continuing to whisk. When the mayonnaise is formed, add half of the yolks and mix. Place half of the mayonnaise in a piping bag fitted with a large nozzle. Keep cool. (You can also use an electric mixer, it works too.)

To finish the plating: Arrange the asparagus on the serving dish by placing them alternately one way and then the other. Gently pour the dressing into the center (use a piping bag, cutting just the tip). Fill each half-egg with mayonnaise and sprinkle with yolk. Place them around the asparagus. Carefully add dried flowers on the eggs and over the dressing. Serve the remaining mayonnaise and dressing alongside the dish.