Duet of asparagus with dill green asparagus

(4 persons)
Restaurant « Le four à chaux » - Caromb
Chef : Pascal Poulain

60gr black olives, 5 tablespoons olive oil, 4 sprigs of dill, 50gr butter, 1 teaspoon anise seed, 1/2 lemon, salt, pepper.

Cook the asparagus. While they are cooking, prepare the sauce: in a saucepan: mix 15 cl water, the butter, anise seed, olive oil, salt and pepper. Bring to a boil for 1 minute, beating all the time. Add the lemon juice and the chopped olives. Check the seasoning.
Sprinkle the dill over the asparagus, and serve with the warm sauce.