What to drink with asparagus? Our Tempera inspiration

Ingredients (serves 2)

10 green asparagus spears
1 cl olive oil
Fleur de sel

For the hollandaise sauce

2 egg yolks
30 g butter
10 g lemon juice
20 g water
Lemon zest
Basil
Salt

For the finishing touches

30 g Comté cheese, aged 18 months
10 g chervil
Lemon juice

Method

1. Trim the ends of the asparagus and peel if necessary. Cook in salted boiling water, keeping them crisp, then immediately cool in ice water. Drain well and set aside.

2. Prepare the hollandaise: whisk together the egg yolks, lemon juice, water, and salt in a stainless-steel bowl.

3. Place the bowl over a gently simmering bain-marie and whisk until a cooked sabayon forms. Remove from heat and gradually incorporate the melted butter. Keep warm.

4. Just before serving, add the finely chopped basil.

5. Reheat the asparagus à la minute with a drizzle of olive oil and a pinch of fleur de sel.

6. Cut the Comté into fine strips.

7. Glaze the asparagus with a drop of water and a small knob of butter, then finish with a squeeze of lemon juice.

8. Arrange the asparagus on a flat plate, place the Comté strips on top, and generously spoon over the hollandaise sauce.

9. Finish with a few basil leaves and serve immediately with a glass of Pyra.