Asparagus with Weinviertel Aioli Mayonnaise

For the asparagus with Weinviertel aioli mayonnaise, bring 1 l of water to the boil, add plenty of salt, sugar and the butter (the asparagus water should taste a bit over-seasoned).

Peel the asparagus, remove woody ends. Put the asparagus into the boiling water. From the moment it rises again, depending on the thickness of the asparagus, let it steep on a very low flame for 1 to 10 minutes maximum.Mix mayonnaise with strained potatoes, crushed garlic and spices, dilute with enough white wine to make the Weinviertel aioli thick and creamy.Serve asparagus and sauce side by side.

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