Ingredients
- 1 bunch green asparagus
- 4 eggs
- 2 stalks spring onion
- 25 g Bresc Basil puree
- 6 g chives, chopped
- 6 g chervil, chopped
- 6 g Bresc Garlic chopped
- 12 g mustard
- 0.2 dl white wine vinegar
- 2 egg yolks
- 0.5 l sunflower oil
- salt and pepper to taste
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