For the Sauce Hollandaise

1. Prepare all ingredients before starting to make the sauce.
2. In a small saucepan, whisk the egg yolks until they become light, slightly thickened, and a vibrant lemon-yellow color.
3. Add 2 tablespoons of chilled butter to the egg mixture. Place the pan over the lowest heat and whisk constantly as the butter melts. Continue whisking until the mixture thickens enough that you can see the bottom of the pan when you move the whisk.
4. Remove the pan from the heat. Gradually whisk in the remaining chilled butter, one tablespoon at a time, until fully incorporated.
5. Slowly drizzle in the melted butter while whisking gently and steadily to ensure the sauce doesn’t split.
6. Finally, season the sauce with fresh lemon juice, salt, and white pepper to taste. Set aside and keep warm.

For the White Asparagus

1. Clean the white asparagus by trimming off the tough ends and peeling them carefully with a vegetable peeler.
2. Boil a pot of salted water. Add the asparagus and cook until tender, about 8–10 minutes.
3. Once cooked, drain the asparagus and transfer them to a pan. Melt 1 tablespoon of butter in the pan and gently glaze the asparagus, tossing them to coat in the butter. Set aside.

For the Fjord Shrimps

1. Season the peeled fjord shrimps with olive oil, salt, and pepper.
2. Heat a pan over medium heat. Sauté the shrimp for 1–2 minutes, or until just cooked through, turning pink and opaque. Be careful not to overcook the shrimp, as they cook quickly. Set aside.

To Finish

1. Arrange the glazed asparagus on a plate, making sure they’re neatly placed.
2. Top the asparagus with the sautéed fjord shrimps.
3. Drizzle the sauce hollandaise generously over the asparagus and shrimp.
4. Garnish with fresh herbs like chopped chives or dill for a burst of color and herbal freshness.