Butter-Cooked White Asparagus with Sandefjord Sauce, Dill Oil, and Trout Roe

Peel the white asparagus and cut off the root. Save the peel and the root. Peel the outermost layer of the lemon.

Boil water with the asparagus peel and root, lemon peel, lemon juice, bay leaves, butter, and a generous pinch of salt.

Add the asparagus and cook until soft but still with a bit of a crunch. The cooking time depends on the size; I cooked mine for about 5 minutes.

Pour neutral oil into a blender. Add dill and spinach leaves.

Blend for a long time (about 5 minutes, depending on the blender) until you feel the oil starting to get warm and it turns dark green.

Strain the oil. My best tip is a metal coffee filter, but a regular coffee filter also works (it just takes a little longer).

Cut the butter into cubes and place them in the refrigerator.

Boil down the whipping cream until it thickens. Whisk in the crème fraîche. Lower the heat.

Add the cold butter in batches and blend until smooth with an immersion blender.

Season with lemon zest, lemon juice, and salt.

Cut the asparagus diagonally and finely chop the chives.

Place the sauce at the bottom of a deep plate, add the asparagus, dill oil, trout roe, and chives. Enjoy!