White asparagus, hollandaise sauce with Madagascar Vanilla Bordier butter, poached egg

Cut the white asparagus, peel them, and steam them for 10 minutes. Remove from heat and plunge into ice water to stop the cooking. Melt the Madagascar Vanilla Bordier Butter. In a saucepan off the heat, whisk the egg yolks and lemon juice until the mixture is smooth.

Heat the pan over low heat. Whisk until creamy and smooth. Gradually add the melted butter, while stirring vigorously. Once the butter is incorporated, season with salt and pepper and set aside.

Heat a large pot of water and once boiling, add a dash of vinegar. Break an egg into a bowl, stir with a whisk and gently pour the egg into the simmering water. Poach for 2-3 minutes and remove the cooked egg with a skimmer. Arrange the white asparagus on a plate, place the poached egg on top and pour the hollandaise sauce over it.