White asparagus with cooked egg sauce

This cooked egg sauce give a fuller mouth feel compare with the traditional Hollandaise sauce.

White asparagus is grown under cover, minimising sunlight. In such condition, they do not produce chlorophyll, grow slower, hence sweeter and more juicy than the green one.

1. Break the tough end of asparagus off, peel from bottom end to remove fibrous outer skin.

2. Blanch in boiling water, or bake at 180˚C, until just soft but still crunchy ~1 minutes in water or 15 minutes in oven.

3. Boil egg until just cooked, while hot, crumble until creamy with salt, olive oil and pepper.