Ingredients
- 150g of green asparagus.
- 1 boiled egg
- 1 clove garlic.
- 25ml of white wine (I used Rueda).
- 250ml of filtered water.
- 150g potato
- Extra virgin olive oil.
- Sherry vinager.
- Sal marina.
Preparation
Clean and peel the asparagus. Cut and reserve the tips and chop the rest. Saute in a pan with a few drops of oil, until they begin to brown and give off their pleasant aroma (we don’t want to fry them).
Put in the blender or food processor together with the garlic, wine and water. Crush as much as you can and pass through a Chinese sieve, to retain the possible strands of the hardest parts of the asparagus.
Add the egg yolk, salt and vinegar. Beat again, gradually adding the oil. Store in the refrigerator to chill well.
Just before we are going to consume it, peel and dice the potato. Fry it in abundant oil. When the potatoes are golden, add the reserved asparagus tips and fry them for a minute.
Dice the white of the boiled egg and present it as a garnish, together with the potato and the fried asparagus tips.