First, cut the asparagus stems, then cook until they are al dente, boiling for 3 minutes. Cool down with iced water to preserve the green color. Wrap the tips of the asparagus with half of the serrano ham slice. Sauté the asparagus wrapped in serrano ham in a hot pan.
For the mayonnaise, with the help of a food processor, put the egg and add oil little by little, and once thick, add the blueberries. They should be completely mashed.
For presentation, put a mayonnaise base and add the asparagus on top.