classically boiled asparagus with hollandaise sauce

Directions

Prepare the asparagus:

1. Thoroughly wash the asparagus and cut off the woody ends (approx. 2-3 cm).

2. Carefully peel the spears using a peeler, starting below the heads and working downwards.

Prepare the asparagus water:

1. Fill a large, tall pot with water (about 2-3 litres) and bring to the boil.

2. Add salt, sugar, butter and a dash of lemon juice to the water. The butter provides a delicate flavour, while the sugar highlights the sweetness of the asparagus.

Cooking the asparagus:

1. Carefully place the peeled asparagus in the boiling water so that the tips do not break.

2. Reduce the heat so that the water is just simmering.

3. Cook the asparagus for 10-15 minutes, depending on the thickness of the stems. Test with a fork or knife: the asparagus should be soft but still firm to the bite.

Serving the asparagus:

1. Carefully remove the cooked asparagus from the water using a slotted spoon and briefly toss in a pan with a knob of butter.

2. Arrange the asparagus on a plate and serve with your fresh hollandaise sauce. Perfect with potatoes and ham!