green asparagus with hollandaise sauce

Ingredients

• 2 kg green asparagus
• Salt
• 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
• pink pepper

Instructions

1. 1.

   Peel the lower third of the asparagus and trim the ends. Bring plenty of water with 1 tsp salt, butter, lemon juice and sugar to a boil and cook the asparagus for about 15 minutes until done.

2. 2.

   For 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, add the butter first dropwise, then in a thin stream while constantly stirring until a creamy sauce forms. The egg mixture must not curdle. Season with lemon juice and salt and serve over asparagus sprinkled with pink pepper.