a. Wash the white asparagus thoroughly under running water.

b. Snap off the woody ends of the asparagus spears by holding the base with one hand and bending the lower part until it breaks.

c. Peel the remaining tough outer layer of the asparagus spears using a vegetable peeler, starting just below the tips and moving towards the base.

d. Rinse the peeled asparagus again to remove any remaining dirt.

a. Fill a large pot with water and add a pinch of salt and sugar.

b. Bring the water to a boil over high heat.

c. Add the prepared asparagus spears to the boiling water.

d. Reduce the heat to medium-low and simmer the asparagus for about 10-15 minutes, or until it becomes tender when pierced with a fork.

e. Once cooked, remove the asparagus from the pot and set aside.

a. Rinse the Argentinian red shrimp under cold water and pat them dry with a paper towel.

b. Season the shrimp with salt and freshly ground pepper to taste.

c. Heat the rapeseed oil in a skillet over medium heat.

d. Add the seasoned shrimp to the skillet and cook for about 2-3 minutes on each side until they turn pink and opaque.

e. Remove the cooked shrimp from the skillet and set aside.

a. In a small saucepan, melt the butter over low heat.

b. In a separate bowl, whisk together the egg yolks and lemon juice until well combined.

c. Slowly pour the melted butter into the egg yolk mixture while whisking continuously to create an emulsion.

d. Gradually add the white wine to the mixture, whisking constantly.

e. Continue whisking until the hollandaise sauce thickens and becomes smooth.

f. Stir in chopped dill and season with salt and pepper to taste.

a. Arrange the cooked asparagus on a serving platter.

b. Place the cooked shrimp on top of the asparagus.

c. Drizzle the prepared hollandaise sauce generously over the shrimp and asparagus.

d. Garnish with fresh thyme leaves and wild garlic leaves for added flavor and presentation.