Asparagus with hollandaise sauce Recipe

Asparagus with a sharp knife or peeler, peel the asparagus from the top down, 1-2cm below the head start towards the end, very thin and slightly thicker. Woody ends off. Fill a large pot with water and boil with salt, sugar and butter. Tie the asparagus in bundles and covered over moderate heat, depending on thickness of asparagus in about 10-15 minutes until soft.

Melt butter over low heat, do not tan, they can! Skim off the foam, resting warm and let cool. The egg yolks in a bowl with water, which extends into a pot, but not touching the ground. Heat enough water in the pot that hangs just above the bowl.

The yolks to a thick foamy cream hit. Stir in the melted butter, drop by drop at first. To catch the egg yolk mixture to be thick, can run in the butter in a thin stream. Stirring constantly so that the cream does not curdle. Season with lemon juice, salt and pepper and let cool slightly. Fold in the semi-stiff cream. The drained asparagus with warm sauce and new potatoes.