White Asparagus

Peel the asparagus and tie the spears into six portion bundles with kitchen string. Steam for 12 minutes. Check with the tip of a knife to ensure they are done.

Prepare the Mousseline sauce. Melt the butter in a small pot over very low heat, stirring. Skim off the foam from the surface, capturing the clarified butter below and leaving the milk solids at the bottom of the pot. In a heatproof bowl over a bain-marie, emulsify the egg yolks with the lemon juice and water over low heat. When the mixture is slightly warmer than your finger, remove from the heat and slowly whisk in the clarified butter, leaving out 1 tablespoon. Season with Piment d’Espelette and salt.

In another bowl, whip the cream. Set aside in the refrigerator.

Drain the asparagus, arrange on six plates, and brush with the reserved tablespoon of clarified butter. Sprinkle with a little fleur de sel and grind some pepper on top. Serve the Mousseline sauce in a sauce boat with a dollop of whipped cream on top.