Asparagus with Fish Sauce
Rinse the asparagus and cut off the woody ends. If necessary, peel the shoots at the bottom thinly.
Bring a large pot of water to a boil and season with salt and sugar. Place the asparagus spears in the pot and cook for 6-8 minutes, depending on the thickness. Cook until al dente.
Meanwhile, for the sauce, peel the eggs, chop the egg whites finely and mash the yolks. Drain the anchovy fillets and the tuna and chop finely with the capers. Rinse the arugula and parsley and shake dry. Free from the hard stems and also finely chop.
Combine the yolks with the oil, the lemon juice and 5 tablespoons of the asparagus cooking water and thoroughly mix together. Add the rest of the sauce ingredients, mix well and season with salt and pepper.
Lift the asparagus from the water with a skimmer, drain and arrange on a plate. Serve drizzled with the sauce.