German cuisine · Vegetable Dishes

Asparagus with Hollandaise

White asparagus with hollandaise sauce and new potatoes.

Ingredients · for 4 servings

• 1.5 kg white asparagus
• 3 egg yolks
• 250 g butter
• Lemon
• New potatoes
• Nutmeg

Instructions

1. Peel the asparagus and cook in salted water with sugar for 12–15 min.
2. Whisk the egg yolks with a little water over a water bath until creamy.
3. Slowly whisk in clarified butter, season with lemon.
4. Plate the asparagus with sauce and potatoes.