Grilled asparagus with white garlic and curry mayonnaise

To make the ajoblanco, put the soaked crumbs with the water included, the raw almonds, the clove of garlic, vinegar and salt in the blender and blend until fine. With the blender running, add the oil little by little, as if it were a mayonnaise, emulsifying well.

Curry mayonnaise in the blender cup add the egg yolk and a pinch of curry salt and add oil until emulsified add a little vinegar.

Peel and cook the asparagus in salted water for about 10 minutes.

Assemble the dish, put a base of white garlic, split the asparagus and place them vertically, garnish with a few dots of curry mayonnaise. It can also be served with an air of ginger or coriander.

Air: liquefied lemon juice, liquefied ginger and soy lecithin. Put the blender in a rectangular taper covered with plastic wrap.