Green asparagus with a sauce made from pickled mussels

Preparation

For the asparagus, remove the tough part of the stalk and cook in plenty of boiling salted water; once cooked, plunge into cold water, drain and set aside.

For the sauce, blend the mussels with half the marinade, the juice of half a lemon, the mustard, a few drops of Perrins sauce and an egg. Drizzle in the mild olive oil, blend with a hand blender until fully emulsified, adding water if necessary to thin the sauce, and season with salt to taste.

Arrange the asparagus on the plate, add the sauce so that it partially covers them, leaving the tips exposed, top with the peeled, deseeded and diced tomato, and finish with a few sprouts.

Tip: You can replace fresh asparagus with tinned asparagus or cooked leeks.