Asparagus with Hollandaise Sauce

Ingredients

• 2 bunches white asparagus
• Salt
• 2 tsp butter
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• Salt
• white pepper freshly ground
• 1 large carrot
• 1 tsp Cornstarch
• oil for frying

Instructions

1. 1.

   Peel the asparagus thoroughly, trim the ends and simmer in salted water with butter for about 25 minutes. Remove, drain, and serve immediately with Hollandaise sauce.

2. 2.

   Melt the butter and skim off the foam. In a metal bowl whisk egg yolks and wine over a hot water bath until frothy. Remove from heat; gradually add the melted butter in thin streams while constantly stirring until a creamy sauce forms. Season with lemon juice, salt, and pepper.

3. 3.

   Peel the carrot and shave it lengthwise into thin slices. Heat oil, dust the carrot slices with flour, and fry in hot oil. Drain on paper towels and serve alongside the asparagus.