Asparagus and deviled eggs recipe

Preparation of the asparagus: Align the asparagus to cut them all to the same length. Using a peeler, peel the base. Carefully remove the small shoots along the asparagus with the tip of a knife. Heat salted water. Immerse the asparagus and the bases for 10 minutes. Meanwhile, prepare a bowl of ice water. After 10 minutes, poke an asparagus to check if they are cooked. Transfer them to the cold water. Once cooled, place them on paper towels and set aside in the refrigerator.

Preparation of the eggs: Cook the eggs for 10 minutes in water, then place them in cold water. Once cooled, peel them and cut them in half. Put all the yolks in a bowl and mash them with a fork. Set aside in the refrigerator.

Preparation of the mayonnaise: In a large bowl, mix the egg yolk with mustard, salt, and pepper. Gradually add 200 ml of oil while continuing to whisk. Once the mayonnaise is formed, add half of the crushed yolks and mix. Place the mayonnaise in a piping bag fitted with a large nozzle. Keep it cool.

Preparation of the dressing: In a large bowl, place the mustard with salt, pepper, and vinegar and mix. Add the olive oil while continuously mixing. Finally, add the chopped parsley and adjust the seasoning. Set aside in the fridge.

To finish For the plating: Place three asparagus stalks on each plate. Drizzle a "Z" with the vinaigrette over the asparagus. Fill the egg whites with the mayonnaise made from the yolks and arrange three half eggs on each plate. Lightly sprinkle some yolk on the eggs and in the center of the asparagus. Garnish with a few dried flower petals to add a touch of color. Serve the remaining mayonnaise and vinaigrette in bowls, should your guests wish to add more.