White Asparagus with Hollandaise Sauce and Potatoes

Ingredients

• 500 g waxy potatoes
• Salt
• 1 kg white asparagus
• 1 tsp Honey
• 1 Organic lemon
• 250 g butter
• 3 egg yolks
• 0.5 bunch Parsley

Instructions

1. 1.

   Peel, wash, and cook the potatoes in boiling salted water over medium heat for about 30 minutes.

2. 2.

   Meanwhile peel the asparagus and trim the woody ends. Halve the lemon and squeeze out the juice. Wash the parsley, shake dry, and chop finely.

3. 3.

   Bring a generous amount of salted water with one teaspoon of honey and lemon juice to a boil in a pot. Add the asparagus and simmer over low heat for about 20 minutes.

4. 4.

   For the Hollandaise sauce melt the butter in a small saucepan over medium heat and remove from the stove. In a whisking bowl combine the egg yolks with 50 ml water, salt, and 3–4 tablespoons of lemon juice. Whisk over a hot, non‑boiling water bath until frothy. Then gradually add the melted butter first dropwise, then in a thin stream while stirring until the sauce is thick and glossy. Season with salt and lemon juice.

5. 5.

   Arrange the asparagus on a plate, drizzle with Hollandaise sauce, garnish the potatoes with parsley, and serve everything together.

6. 6.

   Optionally mix chopped chervil and tarragon into the Hollandaise to create a Béarnaise sauce for the asparagus.