My very best recipe for fresh Asparagus

I admit at once, the recipe I use was created by Michel Guérard, a famous French chef that is responsible for a three star restaurant not too far from where I live. What I love about this recipe, a part from ending up with divine asparagus, is its startling simplicity.

This is the full recipe: Preheat the oven at 200 degrees C. Peel white asparagus, tie them up and cook them for three minutes in salted water. Align them in an oven dish and cover them with light cream. Leave for two hours in the oven.

The aspargus are magnified without losing any of their own delicate taste. Simply delicious.

Serve as they are or maybe with a slice of Serrano ham on the side. As an appetizer for four persons, use approximately 300 g of asparagus and 2 dl of cream, depending on the shape of the dish.

PS The asparagus on the photos are... Spanish.