I made this dish prior to leaving on a vacation. I had previously bought the last of the white asparagus season on a market, so that needed using up. And god knows white asparagus and fatty smoked eel are divine together.

I also had to use up fresh peas and they really fit the picture of this taste palette. I poached them in butter.

The white asparagus I first steamed, then added some colour on a grill pan to increase its’ nutty flavour. To bring all together, I made beetroot hollandaise, because asparagus pairs so good with hollandaise and I absolutely love the beetroot and eel pairing (another time on that), so it seemed like a good idea. It was.A light meal enhancing wonderful spring-summer produce.