Green asparagus with hollandaise sauce and soft-boiled egg

Cook the asparagus in salted water at a simmer for 20 minutes.

Keep warm.

Then gently cook the eggs in boiling water for 6 minutes.

Run the eggs under cold water before peeling.

For the sauce, whisk the egg yolks with a little cold water.

Place in a saucepan in a bain-marie and gradually add the Isigny PDO butter while still whisking.

Add the lemon juice.

When sauce is well emulsified, remove from heat.

Arrange the asparagus on the plate, pour the hollandaise sauce over it, place the soft-boiled egg on top and season with a twist of the pepper mill.