Asparagus with Hollandaise Sauce

Preparation

1. 01

   Step 01

   Wash the asparagus and peel the spears completely from top to bottom using an asparagus peeler, trimming off the woody ends by approximately 1–2 cm.

2. 02

   Cook over medium heat

   Bring a large pot of plenty of water to the boil, then add the salt, sugar and 20 g butter. Place the peeled asparagus in the water with the tips pointing up and cook over medium heat for 12–18 minutes until tender. Test for doneness with the tip of a knife at the thickest part.

3. 03

   Boiling

   Meanwhile, peel the potatoes and boil in salted water for approximately 20 minutes until cooked through.

4. 04

   Reduce

   For the Hollandaise reduction, place the white wine vinegar and 2 tbsp water in a small saucepan and reduce by half. Remove from the heat and allow to cool.

5. 05

   Whisk over a bain-marie

   Place the egg yolks and cooled reduction in a metal bowl. Set over a bain-marie (the water should not touch the bowl) and whisk with a balloon whisk until frothy, pale and slightly thickened (approximately 3–5 minutes).

6. 06

   Step 06

   Gradually drizzle in the melted butter, whisking constantly, until a creamy, velvety sauce forms. Season with lemon juice, salt and cayenne pepper. Do not allow the sauce to boil.

7. 07

   Step 07

   Lift the asparagus from the water, drain well and arrange on warmed plates. Spoon the Hollandaise sauce over the asparagus and serve with the boiled potatoes.