White Asparagus with Bacon and Grapefruit

Thoroughly peel and fillet the grapefruit. Collect the juice and squeeze out the remaining pulp.

For the sauce, melt butter and skim off foam. Stir yolks and wine in a metal bowl and thicken over a hot water bath (not too hot, otherwise the egg yolks cook), take off the heat and add in the butter first in drops, then in a thin stream with constant stirring until a creamy, glossy sauce has formed. Season with lemon juice, salt and pepper.

Peel the asparagus well and cut away the lower slightly woody ends.

Bring water to boil in a pot for cooking asparagus with salt, a pinch of sugar, some butter and 3-4 tbsp grapefruit juice. Place the asparagus in pot without covering the tips and simmer. Thick spears will take 20 minutes, the thinner 14 to 17 minutes.

Test by taking an asparagus spear out of the water and placing it on a fork. Depends of asparagus right and left one to two centimeters by, then it is cooked properly.