Peel the white asparagus and boil in salted water for about 20 minutes.
To prepare the sauce 4 yolks with 2 tablespoons of white wine, beat with a mixer in a water bath until a homogeneous emulsion is obtained, while continuing to beat, gradually add 100 g of melted butter. The resulting sauce can be mixed with caviar, or you can serve caviar and sauce separately. In this case, the sauce can be slightly salted.
