Asparagus with Shrimp and Wild Garlic Hollandaise

Ingredients:

1 small baguette
1/2 tablespoon rapeseed oil (Rapsöl, or canola oil)
4 sprigs of thyme
1/2 tablespoon lemon juice
4.7 oz. (140 ml) white wine
2 egg yolks
7 tablespoons (100g) butter
3/4 lb. shrimps
2 tomatoes
1 bunch wild garlic leaves
3 lbs. white asparagus

Preparation:

Peel asparagus thinly, starting just below the head. Cut off the ends. Remove the skins from the tomatoes, remove the seeds and cut into thin wedges.
Peel the shrimps, de-vein and clean.
Cut wild garlic leaves into thin strips. Melt the butter and skim off solids (purify butter). Cut the bread into slices.

Cook the asparagus 'al dente' in lightly salted water with a pinch of sugar and a teaspoon of butter. Sauté the tomato wedges and shrimps in hot rapeseed oil over medium heat, season with pepper.
Using the double boiler method, whisk together the egg yolks and the white wine until frothy. Gradually add the melted butter. Fold under some of the wild garlic and season with lemon juice, salt and pepper.
Toast the baguette slices.

Arrange the asparagus crosswise on serving plates and drizzle with the wild garlic hollandaise. Add the tomatoes and shrimps and sprinkle with wild garlic. Decorate plates with thyme twigs.