Ingredients for asparagus:
Carefully peel the white asparagus and cut crosswise on 2 sides. Trim dry ends from white and green asparagus
Combine the maple syrup, salt and lemon juice in a bowl. Roll the asparagus in it and massage the marinade into the cracks.
Place the asparagus on a preheated charcoal grill. Turn every 4-7 minutes depending on the heat.
Ingredients for the vegetable salad:
Boil the potatoes in salted water for about 20 minutes, then drain and let cool. Chop the vegetables and the pear.
Halve the potatoes and gently grill everything.
Mix the egg yolk, tsuyu sauce, maple syrup and mustard in a tall bowl using a hand blender. Slowly add the oil until you have a hollandaise mayonnaise. Season to taste with lemon juice and finely minced garlic.
Cut potatoes and vegetables into small pieces and mix with mayonnaise.
Ingredients for chops:
Salt the chops on both sides and place them on the grill. Turn it over after about 10 minutes and let it rest for another 10 minutes. Repeat this process up to three times depending on the thickness.