White Asparagus with Hollandaise Sauce and Smoked Salmon

Ingredients

• 2 kg white asparagus
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• Salt
• white pepper (freshly ground)
• 300 g smoked salmon (sliced)

Instructions

1. 1.

   Peel the asparagus well and trim off the woody ends. In a wide pot, bring plenty of salted water with 1 tbsp butter to a boil, bundle the asparagus, add it, and cook for about 18 minutes.

2. 2.

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

3. 3.

   Remove the asparagus from the pot and let it drain well.

4. 4.

   To serve, arrange smoked salmon and asparagus on a plate and spoon the Hollandaise sauce over the asparagus.