Asparagus – Spoonsparrow

Ingredients

• 1 kg white asparagus
• Salt
• a splash of lemon juice
• 15 g Butter (1 tbsp)
• 400 ml light Hollandaise sauce

Instructions

1. 1.

   Rinse the asparagus under cold water. Use an asparagus peeler to gently peel the thin skin just below the head of each spear.

2. 2.

   After peeling, trim the woody lower ends; any remaining fibers should be removed by further peeling.

3. 3.

   Tie the asparagus into four bundles with kitchen twine and wrap them in damp cloths for storage until needed. (The skins can be reused for soups.)

4. 4.

   Bring plenty of salted water to a boil and add a splash of lemon juice and butter.

5. 5.

   Add the asparagus bundles to the boiling water and cook over medium heat for 13–15 minutes.

6. 6.

   Remove the cooked asparagus, ideally serve on an asparagus platter drizzled with Hollandaise sauce.