Asparagus with Anchovy Mayonnaise and Chopped Egg

Blanch the asparagus in boiling salted water until crisp tender. Drain and immediately plunge into a large bowl of iced water. Leave for 2-3 minutes then drain and pat dry with kitchen towels.
The asparagus will go slimy if left in the iced water for too long.

Combine the mayonnaise and anchovies in a bowl and add enough milk to make a pourable consistency.

Arrange the asparagus on a serving platter and drizzle with the mayonnaise.

Halve the egg and finely chop the egg white. Scatter over the asparagus then push the egg yolk through a fine sieve over the top of the salad and grind over a little pepper. Serves 6