White Asparagus with Hollandaise Sauce

First, cut off the ends of the asparagus spears generously and peel the asparagus to below the tip.

In a large enough pot, bring water to a boil. Add salt and sugar. Place asparagus in, bring to a boil once, then simmer over low heat for about 10 minutes. Lift out.

For the sauce, heat the butter and clarify, i.e. skim off the foam and remove the sediment. Allow to cool.

Beat yolks with white wine over a water bath until foamy. Do not let it get too hot, otherwise the yolk will curdle.

Remove from water bath and slowly pour in clarified butter, stirring constantly. Season the sauce with salt, pepper and lemon juice.

Arrange the asparagus with the sauce and serve.

Preparation Tip:

So that the asparagus is not too bitter, you can add a little milk to the cooking water.

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