Green Asparagus with Hollandaise Sauce

Ingredients

• 800 g green asparagus
• 200 g Parma ham (thinly sliced)
• Salt
• 2 tbsp lemon juice
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• Salt
• white pepper (ground)
• 2 tsp chives sprigs

Instructions

1. 1.

   Wash the asparagus, peel the lower third, trim the ends and cook in boiling salted water with lemon juice for about 12 minutes.

2. 2.

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

3. 3.

   Remove asparagus, drain, arrange on plates with Parma ham, top with Hollandaise, sprinkle with chives sprigs, serve.