Trim and wash the asparagus, boil them for fifteen minutes in salted boiling water.
Drain them and arrange them on the serving platter.
Make the mayonnaise, flavor it with the mustard and the orange juice strained through a sieve; spread a few tablespoons of it over the tips of the asparagus, pour the rest into a sauceboat and serve.
If desired, you can add a little orange peel cut into very thin strips to the sauce.
Wines to accompany: Colli Orientali Del Friuli Chardonnay DOC, Colli Martani Grechetto DOC, Cilento Bianco DOC
Pan
Store in the refrigerator for up to 2 days
Italy
| Energy (kcal) | 33.4 |
| Carbohydrates (g) | 3.32 |
| of which Sugars (g) | 3.27 |
| Fat (g) | 0.25 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 3.61 |
| Fiber (g) | 2.12 |
