For the asparagus
- 250 g asparagus
- 50 g olive oil
- salt
- 3 tablespoon(s) parmesan cheese, grated
For the beurre blanc
- 40 g white wine
- 40 g vinegar, white wine
- 2 tablespoon(s) onion, finely chopped
- 1 teaspoon(s) thyme, finely chopped
- 1 bay leaf
- 50 g heavy cream 35%
- 1 pinch salt
- 1 pinch pepper
- 240 g butter, ice-cold, cut into 1 cm cubes