Tender white asparagus spears are gently poached until silky, then served with a luxurious sauce mousseline: hollandaise enriched with whipped cream for an elegant, cloud-like texture. The flavor is bright with lemon, richly buttery, and delicately seasoned, making it a quintessential French spring plate.

Tender white asparagus is gently poached until sweet and silky, then served with buttery potatoes, delicate slices of ham, and a glossy lemony hollandaise. The result is elegant, rich, and unmistakably tied to the German spring table.