Asparagus with Hollandaise Sauce

Preparation

1. 01

   Step 01

   Wash the asparagus, peel the spears completely from top to bottom with an asparagus peeler, trimming the woody ends by about 1–2 cm.

2. 02

   Cook over medium heat

   Bring a large pot of plenty of water to a boil, add salt, sugar, and 20 g butter. Place the peeled asparagus in the water tips 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 cook in salted water for about 20 minutes until tender.

4. 04

   Reduce

   For the hollandaise reduction, bring white wine vinegar and 2 tbsp water to a simmer in a small saucepan and reduce by half. Remove from heat and let cool.

5. 05

   Whisk over double boiler

   Place egg yolks and the cooled reduction in a metal bowl. Whisk over a double boiler (the water should not touch the bowl) until foamy, pale, and slightly thickened (about 3–5 minutes).

6. 06

   Step 06

   Gradually add the melted butter drop by drop to the egg yolk mixture, whisking constantly, until a creamy, velvety sauce forms. Season with lemon juice, salt, and cayenne pepper. Do not let the sauce boil.

7. 07

   Step 07

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