In spring come the first asparagus that are white, if they are covered with earth-usual in the last 200 years in Europe, and green if exposed to sunlight. The first are sweeter because they store the nutrients for the winter, fresh white asparagus are a very delicate flavor and texture, then immediately get woody, and a level of taste and texture has little to do with the tin. To find out if they are fresh, we make a small incision and if fresh water is dotted, if on the contrary, they are not wrinkling. To cook, throughout our history there have been many tricks, the best now is the steam oven, but if you do not already have this oven in the pressure cooker are movies. Here is the recipe!

Ingredients:
1 bunch asparagus, peeled part of the yolk back with a peeler-
1 teaspoon sugar
1 tablespoon extra virgin olive oil
1 pinch of salt
1 dcl of water
5 pistachios peeled

Preparation:
Put all ingredients in the pot after peeling the asparagus and put the pot on the fire. When the valve starts to beep, leave for 2 minutes and then remove the pot from the heat and leave it closed all the heat-retaining, for 30 minutes. After this time, we open the pot, and water that has been generated with all the flavor of asparagus, mix it with mayonnaise and a few pistachios previously milled in a mortar. A real delight.