Recipe for white asparagus with lemon hollandaise sauce, chives, parmesan crumble, and goat cheese.

Make crumbs with the goat cheese and set aside. For the crumble, mix the flour, parmesan, and 40 grams of diced butter with your fingertips until you obtain a crumbly mixture.

Spread the mixture in a baking dish and bake at 200°C for 10 to 15 minutes. Stir occasionally. When the crumble is golden, remove the dish from the oven and let it cool.

Peel the asparagus with a vegetable peeler and break off the tough ends to keep only the tips. Cook the tips in boiling salted water for 5 to 8 minutes depending on their thickness. Drain and keep warm.

For the sauce made using a double boiler: melt 100 grams of butter, making sure it doesn't cook. Once melted, let it cool slightly. In the meantime, beat the 2 egg yolks with 2 tablespoons of water in a small saucepan.

Place the small saucepan in a larger one containing a little water and heat gently while continuing to beat the eggs. When the mixture becomes frothy, add the melted butter in a thin stream while continuing to whisk. The mixture will thicken, which may take 8 to 10 minutes.

Then add the lemon juice, chives, and season with salt and pepper. Keep on very low heat until ready to serve (maximum 30 minutes) and stir occasionally.

Plate the dishes with the asparagus, the parmesan crumble, the crumbled goat cheese, and the lemon zest. Finish by adding the sauce and serve immediately.

To finish: the double boiler should not heat too strongly; it should really be on low heat. The easiest way is to use a special double-bottomed pot for a bain-marie...