1
Peel the asparagus and remove the tough, woody ends from the white asparagus. Place them in a large pot and add cold water until the asparagus is just submerged. Add salt and 25 grams of (vegetable) butter, then squeeze the juice of half a lemon into the water. Also add the squeezed lemon half to the pot. This ensures that you extract all the flavor from the lemon.
2
Bring the water to a boil, and once it boils, let the asparagus cook gently for 5 to 7 minutes. Once the asparagus is tender but still crisp, turn off the heat.
3
Bring salted water to a boil. Remove the woody ends of the green asparagus. Once the water boils, add the green asparagus to the pot and cook for 3 minutes. Once the asparagus is tender but still crisp, drain and rinse the asparagus under cold water. This prevents them from cooking further.
4
Mix 2 tablespoons of mayonnaise, the zest of half a lemon, and 4 teaspoons of lemon juice until well combined.
5
Cut all the asparagus into pieces of about 1 cm. Place them in a bowl and mix with 2 tablespoons of extra virgin olive oil, zest from 2 lemons, and season with salt and pepper. Divide the asparagus over four plates and add some dollops of lemon mayonnaise. Finish the dish with sliced almonds and grated Parmesan cheese.
