- 1/2 bunch of asparagus
- 100g unsalted butter
- 1 egg yolk
- 1/2 teaspoon lime juice
- pinch of salt
- pinch of pepper
- Snap the ends off the asparagus and discard, snap the spears into short lengths roughly 2cm long.
- Bring the water in steaming pan to a boil. Place the asparagus on the steaming rack. Steam for 7-8 minutes, until tender.
- Prepare the sauce: melt the butter in a small pot. Put the egg yolk, add lime juice, salt and pepper into a blender. Blend for 10 seconds until lighter in color. Taste the sauce and add more salt or lime juice if needed. Keep warm while you are steaming the asparagus.
- Plate the asparagus and spinach, pour sauce over them.