Ingredients

• 1 jar of hearts of palm
• 10 asparagus (green)
• 1/2 cup vegetable oil
• salt (grain)
• 1 cup vinegar (white wine)
• 1 bay leaf
• 1 teaspoon pepper (grain)
• 1 red onion
• 2 eggs
• 2 cup butter
• 2 tablespoons salt brown

Preparation
Reduce the vinegar with chopped onion, bay leaf and pepper. When boiling enough drain it and add the egg yolks and salt. This should be beat in a double boiler until it forms a creamy texture. Then you must add the melted butter.
Meanwhile, maintain in the grill the hearts of palm and the asparagus and keep adding coarse salt during cooking.
When serving, you must first place the golden palm and pour over the sauce.