Asparagus with Potatoes and Hollandaise Sauce

Ingredients

• 800 g waxy potatoes
• Salt
• 1 kg white asparagus
• 1 kg green asparagus
• 1 tsp butter
• 2 tbsp lemon juice
• a pinch of sugar
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 1 tbsp Lemon Juice
• Salt
• white pepper (freshly ground)

Instructions

1. 1.

   Wash the potatoes and cook them in plenty of salted water for about 30 minutes. Thoroughly peel the white asparagus, cut off the ends. For the green asparagus, peel only the lower third and trim the ends. Bring a pot of water with 1 tsp salt, butter, lemon juice, and sugar to a boil and cook the white asparagus for about 10 minutes. Add the green asparagus and continue cooking together for another 8-10 minutes.

2. 2.

   To make the hollandaise, melt the butter and skim off the foam. Place the egg yolks and wine in a metal bowl and whisk over a hot water bath until creamy. Remove from heat and gradually add the melted butter in thin streams while constantly stirring until a smooth sauce forms. The mixture should not curdle. Season with lemon juice, salt, and pepper, then serve over the peeled potatoes and asparagus.