Asperges à l’alsacienne

• 4 lb (2 kg) white asparagus, ends removed, peeled and tied in bunches

Plunge the asparagus bundles into simmering salted water for 20 minutes. When cooked, remove, strain and lay in rows on a platter.

Meanwhile prepare the 2 sauces.

To make the butter sauce, melt the butter over a low heat until it foams, then gently beat in the lemon juice, thyme, salt and pepper. Whisk until frothy and serve immediately.

To make the vinaigrette, mix toge