White asparagus Dutch sauce

Ingredients

For 4 servings

• •1 kg 1 kg White asparagus(s)
• •3 3 Egg yellow(s)
• •200 g 200 g Butter
• •1 1 Lemon (juice)
• •1 c. à soupe 1 Tbsp. White wine vinegar
• •2 c. à soupe 2 tablespoons Water
• •1 c. à café 1 tbsp. white sugar

Method

1. 1.Preparation of asparagus
2. 2.Start by carefully peeling white asparagus using a saver, starting from head to base. Cut the hard base of asparagus. Then rinse them with cold water to remove any soil residue. Place them delicately on a clean cloth while waiting for cooking.
3. 3.Cooking
4. 4.Bring to a boil a large volume of salted water with sugar. Dip the asparagus into boiling water, then cook for 15 to 20 minutes, depending on their size. The tips must be tender. Check the cooking with a knife tip and drain gently.
5. 5.Sauce preparation
6. 6.Make a water bath by heating a pot of water. Whisk the egg yolks in a bowl with vinegar, water and a pinch of salt. Place on the hot but not boiling water bath, continuing to whisk until the mixture thickens slightly.
7. 7.Mounting of sauce
8. 8.Gradually add the melted butter into a fillet while whisking hard to get a smooth, creamy sauce. Once the butter has been incorporated, pour the lemon juice and season it at your convenience. Keep the warm sauce out of the fire.
9. 9.Service
10. 10.Dispose of drained asparagus on serving plates, table them generously with Dutch sauce. Serve immediately as long as the sauce is warm and creamy. Offer some fresh ground pepper or some fresh herbs in the finish.