Asparagus season is on, I started with some baby asparagus SV 72°C for 50min. Basically the only way to cook Asparagus. Of course, it depends on the quality but all the flavor is concentrated and still a reasonable “bite” on it. Nothing more of a down turner than soft asparagus.
I keep it classic as served in restaurants during the 2 months’ season, just some cooked potatoes with it, a sauce hollandaise and some sprinkled sea salt and dill for the missing parsley.
