Asparagus with Spicy Lemon Sauce

Ingredients

• 1 kg white asparagus
• Salt
• 1 tsp sugar
• 1 piece fresh horseradish (about 2 cm)
• 1 lemon
• 250 g butter
• 125 ml dry white wine
• 1 tbsp White Wine Vinegar
• 2 egg yolks
• white pepper
• 2 tbsp Sesame

Instructions

1. 1.

   Peel the asparagus thoroughly and cut off the woody ends. In a wide pot bring water with 1 tsp salt and sugar to a boil. Add the asparagus, reduce heat and simmer for about 15 minutes.

2. 2.

   For the sauce peel and finely grate the horseradish. Squeeze the lemon juice. Melt the butter and skim off the foam. Combine wine and vinegar in a pan and reduce by about two-thirds. Let cool slightly and whisk into egg yolks in a metal bowl over a gentle bain-marie until creamy. While stirring, drizzle in the butter in thin streams until a smooth sauce forms. Do not let the mixture curdle. Stir in lemon juice and horseradish, season with salt and pepper.

3. 3.

   Remove asparagus from cooking water and place on a plate. Pour sauce over it, sprinkle sesame seeds, and serve.