White Asparagus with Hollandaise Sauce

Ingredients

• 1 kg white asparagus
• Salt
• 1 tsp sugar
• 1 tbsp butter
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• Salt
• white pepper freshly ground

Instructions

1. 1.

   Wash the asparagus, peel thoroughly, trim the ends and tie into four equal bundles with kitchen twine.

2. 2.

   Bring salted water with sugar and butter to a boil and cook the asparagus for about 20 minutes.

3. 3.

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

4. 4.

   Drain the asparagus and arrange on plates, spoon Hollandaise over it. Serve with boiled potatoes and sliced ham.