This recipe makes good use of spring's fresh white asparagus. Hans Rockenwagner, a German chef based in Los Angeles, shared the recipe with us as part of Lori Zimring De Mori's feature, "White Asparagus" (April 2000).
utter into pieces, then whisk into pan, a few pieces at a time, until smooth. Whisk in salt and pepper to taste, Tabasco, and remaining lemon juice. Cover and keep warm for up to 15 minutes.