A delicious recipe for the asparagus season:
Heat the butter in a frying pan until it is liquid. Put the vinegar, peppercorns and shallots in a frying pan and cook on the stove until almost completely reduced (=reduction). Mix the cold water, the egg yolks and the reduction and beat in a water bath. In moderate heat, add the liquid butter to the cream, stirring all the time. Season carefully with salt, season with juice of one lemon and cayenne pepper. Strain through a dish rag and bring to the table lukewarm. Make the asparagus spears in water with sugar, salt and butter. Arrange on hot plates.