Classic White Asparagus with Hollandaise

Peel the white asparagus thoroughly, from just below the head to the end. Trim off the woody ends, about 2-3 cm.

Bring a large pot of water to a boil. Add 5g of salt and 5g of sugar. Carefully place the peeled asparagus into the boiling water and cook for 12-18 minutes, depending on thickness, until tender but still firm to the bite.

While the asparagus cooks, melt the butter in a small saucepan over low heat and let it clarify (milk solids will separate to the bottom). Skim off any foam. In a heatproof bowl set over a pot of simmering water (bain-marie), whisk the egg yolks with about 2 tablespoons of lemon juice (from half a lemon) and 5g of salt until thick and pale. Slowly drizzle in the warm clarified butter, whisking constantly, until the sauce is thick and emulsified. Season with 2g of white pepper and adjust salt and lemon juice to taste. Keep warm.

Carefully remove the cooked asparagus from the water. Arrange the asparagus spears on individual plates and generously spoon the warm Hollandaise sauce over them. Serve immediately.