GRILLED ASPARAGUS TIPS WITH BLACK SUMMER TRUFFLE AND TRUFFLE MAYONNAISE

INGREDIENTS

For the truffle mayonnaise: 
1 egg
some lemon drops
½ l of Arbequina extra virgin olive oil
one squeeze of soy sauce (to make the mayonnaise darker)
one squeeze of truffle oil
one truffle, the worst looking in the basket
For the asparagus: 
4 natural asparagus tips for each diner
some diced raw tomatoes
salt flakes
some Arbequina extra virgin olive oil

PREPARATION

For the truffle mayonnaise:
Make the mayonnaise with all the ingredients excluding the truffle. Once the mayonnaise has hardened, add the truffle and blend with the mixer until the truffle is completely dissolved. Sprinkle with salt seasoning.
For the asparagus:
Boil the asparagus for about 10 min. in fairly salty water with a bit of sugar and a squeeze of oil. Brand the asparagus on the grill (the way they do it at a typical Catalonian barbecues), not too much. Allow them to brown but without loosing their texture. Place on an oven tray with the diced raw tomatoes.

TO SERVE

Place the asparagus with the diced tomatoes (lardoons) on the plate. Heat intensely for a moment, to serve them really hot. Place a table spoon of truffle mayonnaise on the plate and a lace of olive oil on top. Add a little bit of chopped spring onions (scallions) if desired.