Start by peeling all your asparagus so they are ready. 

Pickled Asparagus:

• Put vinegar, sugar, and water in a pot, and slowly heat until the sugar is dissolved.
• Cover half of your asparagus with the pickling liquid in a container and refrigerate.

Blanquette Sauce:

• Put butter and stock in a pot and heat until the butter is melted.
• Blend the remaining ingredients together with an immersion blender and slowly add the melted butter and stock while still blending.
• Pour the sauce back into the pot and gently heat while stirring until it thickens slightly.
• Be careful not to overheat it, as it will separate.

Sourdough Flake:

• Spread sourdough in two lumps on baking paper and spread it out with a spoon.
• Heat in the oven at 220 degrees Celsius (428 degrees Fahrenheit) for about 10 minutes or until the sourdough is golden.

Fried Asparagus:

• Melt a good knob of butter in a pan, and fry the rest of the white asparagus until they are lightly golden.

Plating:

• Arrange the pickled and fried asparagus alternately.
• Pour a sauce over.
• Place the sourdough flake on top of the white asparagus and add a good portion of lumpfish roe, and finally garnish with a little chopped dill.