Asparagus comes in three colors: green, white and purple. The purple one is only purple on the outside, though, and will turn green once cooked. Good thing that they can be enjoyed raw. Purple asparagus is subtle and refined, sweet and fruity on your palate. I gave it a quick pickling and combined it with orange. A marriage made in heaven.
For the pickling liquid, boil equal parts of apple cider vinegar and water seasoned with sugar, salt and black pepper. Rinse purple asparagus under cool water, tap dry and half lengthwise. Pour the pickling liquid over the asparagi, add orange juice and allow to pickle for one hour. Remove the asparagi from the liquid and coat them with orange zest.
Prepare the mayonnaise by blending the flesh and juice of half an orange. Add one egg yolk and 1 tbsp Dijon mustard and continue blending. Drop wise, blend in 1 dl olive oil.
Place an egg in cling film, seal it by twisting the top together and place it in simmering water. The egg will be poached after four minutes.
Assemble by placing a generous dollop of mayonnaise next to the asparagi. Place the egg seasoned with fleur de sel on top of the mayonnaise and decorate with lilac blossom.