Asparagus with Hollandaise Sauce

Ingredients

• 1.5 kg white asparagus
• Salt
• 1 tbsp butter
• 3 tbsp Lemon juice
• 1 tsp sugar
• 250 g butter
• 125 ml dry white wine
• 1 tbsp White Wine Vinegar
• 3 egg yolks
• Lemon juice
• Salt

Instructions

1. 1.

   Peel the asparagus well and cut off the woody ends. In a wide pot, bring plenty of salted water with butter, lemon juice, and sugar to a boil; bundle the asparagus, add it, and cook for 20-25 minutes.

2. 2.

   For the sauce melt the butter over medium heat. Add the wine and vinegar to a pot and reduce by about half. Let cool slightly, then whisk the egg yolks in a metal bowl over a hot water bath until creamy (do not let it get too hot). Remove from heat and gradually stir in the melted butter in thin streams. Season with lemon juice and salt.