Romaine lettuce with caramelized asparagus

Ingredients for 4 servings:

• 2 heads of lettuce (romaine lettuce)
• 1 egg yolk
• 1 tsp mustard
• 1 dash of Worcestershire sauce
• ½ lemon(s), the juice
• 5 tbsp olive oil
• 800 g asparagus, green or white
• 2 tbsp sugar
• 50 g butter
• 4 slices of toast
• 50 g butter
• 1 garlic clove(s)
• salt and pepper
• Parmesan, in a piece

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the lettuce, remove the stalks from the individual leaves, and let them drain. For the dressing, place the egg in its shell in boiling water for one minute. Then, in a bowl, whisk the yolk only with the freshly squeezed lemon, Worcestershire sauce, salt, and pepper, gradually adding olive oil until creamy. Peel the asparagus and remove any woody ends. Heat the sugar in a pan until golden yellow and liquid, add the asparagus and a knob of butter, and sauté over low heat until lightly browned and covered in caramel. This takes about 5-10 minutes; the asparagus will still be slightly firm to the bite. Depending on the thickness, larger stalks can also be pre-cooked briefly. Season the asparagus with salt and pepper. Heat another pan with butter and add the peeled garlic clove along with the diced toast. Toast the croutons in the hot butter until golden brown. Arrange the romaine lettuce on a plate, drizzle with the dressing, and arrange the asparagus on top. Sprinkle with the croutons and finish with fresh Parmesan shavings.