Asparagus with Hollandaise Sauce

Ingredients

• 750 g green asparagus
• 750 g asparagus
• Salt
• 1 tsp sugar
• 1 tbsp butter
• 600 g boiled salted potatoes
• 1 tbsp butter
• Salt
• black pepper (freshly ground)
• 2 tsp chopped rosemary leaves (coarsely chopped)
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• Salt
• white pepper (freshly ground)

Instructions

1. 1.

   Wash the asparagus. Thoroughly peel the white asparagus, cut off the lower ends. For green asparagus, only peel the lower third and trim the ends.

2. 2.

   Bundle the asparagus and cook in boiling salted water with sugar and butter for about 18 minutes; the green asparagus needs only about 12‑15 minutes, so add it later.

3. 3.

   Meanwhile melt butter for the Hollandaise and skim off foam. Place egg yolks and wine in a metal bowl and whisk over a hot water bath until frothy. Gradually add melted butter first dropwise, then in a thin stream while constantly stirring, until a smooth sauce forms. The mixture must not curdle. Season with lemon juice, salt, and pepper.

4. 4.

   Quarter the potatoes and slowly fry them in hot butter until golden‑brown, season with salt and pepper, then sprinkle chopped rosemary on top and cook briefly together.