Asparagus, ham, mayonaise blanc

Cut a waxed potato in small cubes, rinse under cold water, dry well then deep-fry in 180°C sunflower oil till light brown.

Drain on kitchen paper

Whisk a mayonaise from 1 egg yolk, 1 tsp Dyon mustard, 1 tsp warm water, 1 tsp sushi vinegar and about 75 ml grapeseed oil

Whisk the remaining egg white in a second bowl till you can turn the bowl over while the beaten egg white stays firmly in place

Then, bit by bit, carefully spoon 2 tbsp of the beaten egg white into 3 tbsp mayonaise. This way you can double the amount of mayonaise without having to use more oil, which is much healthier.  Taste and season with pepper and salt. 

Peel 6 asparagus, Cut off 3 cm from the top and 6 cm of the rest

Bring salted water to the boil, add the asparagus and boil for 5 mins. Then kill the heat and keep the asparagus under the lid for another 7 mins.

Deepfry the potato cubes a second time till nicely browned and crispy. Season with sea salt.

Roll the long asparagus parts in ham

Serve as shown, finish with black pepper and chives

(Here Harold's original recipe in Dutch)

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