(2 servings)
Wash the asparagus, cut the stems and cook in a pot or pan with boiling water and a pinch of baking soda for 4 minutes.
Strain the asparagus and put in a dish with cold water to stop the cooking process. Then strain and set aside.
Put the oil and milk in a hand blender. Start blending with the blender close to the bottom until the mayo begins to thicken and raise slowly to let some air into it. The more you blend with the hand blender, the harder the milk mayo gets.
Once you reach the desired consistency, add a dash of lemon juice and the blueberries. Blend until integrating the blueberries and set aside.
Assemble the asparagus in a plat and pour some milk mayo on top.
*You can add more milk for a thinner mayor, and more oil for a thicker mayo.
