Gratin of White Asparagus

• 4 bunches thick white asparagus peeled of their tough outer skin
• 12 cups (3 litres/

Cook the asparagus in the water for 15 minutes. Remove the asparagus from the boiling water with a strainer, drain and dry with a tea towel. Retain the cooking water for the sauce.

Whisk together the eggs and the water in a stainless steel bowl. Whisk the egg mix over the boiling cooking water until it begins to thicken. Heat the butter to tepid, then whisk it into the mixture in a thin