1.4 ounces butter
6 leaves fresh lemon verbena, plus more for garnish
6 large asparagus
1 bergamot confit orange with the juices, plus more juice if needed
2 egg yolks
Freshly ground green Sichuan peppercorns
White or blue borage flowers
Lemon verbena, or vervain, is a bright, lemongrass-basil-lemon-scented herb in a grass-type leaf. If you can't find fresh lemon verbena you can substitute with dried.
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