Asparagus Toast with Egg

For the sauce, squeeze the juice of half a lemon.

Melt the butter in a small saucepan and then remove from the heat.

Combine the egg yolks with the white wine, salt and lemon juice in a bowl and beat with a whisk over a pan of hot water until foamy.

Remove from the heat and stir in the butter, drop by drop at first and then in a thin stream until the sauce is smooth and shines beautifully. Season with salt and lemon juice and remove from the heat.

For the asparagus, rinse, peel the bottom third and cut off the ends. Blanch in salted water for 5 minutes. Rinse and leave to drain.

Melt the butter in a pan and swirl the asparagus in it. Season with salt.

For the eggs, boil about 1 liter of water (approximately 4 cups) with the vinegar and then remove from the heat.

Break the eggs into a cup, one by one. Create a vortex in the water with a wooden spoon and let the egg slide into it gently. Poach for 4-5 minutes (water should not be boiling).