Asparagus with hollandaise sauce

Method

• 1)

  Peel the asparagus and take of the ends. Bring to boil in salted water and cook for about 5-8 minutes. In the meanwhile boil the eggs and chop the parsley.

Hollandaise sauce

• 1)

  Beat 3 egg yolks with 2 tbsp vinegar and 4 tbsp white wine au bain-marie in 5-10 minutes.

• 2)

  Add the melted butter very slowly (drop by drop) to the egg yolk mixture. Make sure that the butter and the egg yolk mixture are about the same temperature, to prevent the sauce from splitting.

• 3)

  Season the Hollandaise sauce with salt and pepper.