Steamed asparagus with mayonnaise

• 2 egg yolks
• 1 tsp Dijon mustard
• 2 pinches of salt

Preparation

Make the mayonnaise by whisking the egg yolks, mustard, salt and cayenne together in the bowl. Gradually, at a slow trickle, whisk in half the oil. The mixture will thicken and become a rich straw yellow; it is important not to add the oil too fast or the sauce might curdle. (If this happens, put another egg yolk in a clean bowl and slowly whisk in the curdled sauce. When