Asparagus with Parmesan Cheese Sauce.

In a heat proof bowl combine an egg yolk, creme fraiche, lots of grated parmesan and a pinch of white pepper.

Cut the woody ends from the asparagus and peel the tough ends - boil in salted water with a small knob of butter until tender.

While the asparagus is cooking place the bowl with the other ingreidients over a simmering pan of water (make sure the water does not touch the bottom of the bowl) and whisk away until the mixture thickens to a sauce.

Plate and serve the asparagus on top with a grating of parmesan.