White Asparagus with Hollandaise Sauce

Ingredients

• 2 kg white asparagus
• Salt
• 2 tsp butter
• 250 g butter
• 2 egg yolks
• 4 tbsp white wine
• 2 tbsp lemon juice
• Salt
• white pepper (ground)

Instructions

1. 1.

   Peel the asparagus thoroughly, trim the ends, and cook in boiling salted water with butter for about 18 minutes. Remove, drain, and serve immediately with Hollandaise sauce.

2. 2.

   Melt the butter for the Hollandaise and skim off the foam. In a metal bowl, whisk egg yolks and wine over a hot water bath until frothy. Gradually add the melted butter in thin streams while continuously stirring until a smooth sauce forms. Season with lemon juice, salt, and pepper.