Asparagus

For 4 servings:
 2 kg of Marchfeld asparagus
 salt
 1 pinch of sugar
 1 tbsp butter
 
 For the hollandaise sauce:
 125 g butter

2 egg yolks

salt

Cayenne pepper
 50 g whipped cream
 

 
 preparation
 

Free the asparagus with the asparagus peeler from the head downwards from the peel. Start very thin 1-2 cm below the head and become a little thicker towards the end. Cut the woody ends into small pieces.
 Fill a large saucepan with water and bring to a boil with salt, sugar and butter.
 Tie the asparagus in bundles and cook gently with the lid closed at moderate temperature for approx. 10-15 minutes, depending on the thickness of the asparagus.
 For the hollandaise sauce, melt the butter at a low temperature, it must not turn brown!
 Skim off the foam, cool it lukewarm and let it rest. Put the yolks with water in a suitable bowl that goes into a saucepan but does not touch the ground. Heat enough water in the saucepan so that the bowl hangs just above it.
 Beat the yolks into a thick, creamy cream, and drop the melted butter in at the beginning. The egg yolk mass begins to become thick, the butter shrink in a thin stream. Stir constantly so that the sauce does not curdle.
 Season with lemon juice, salt and pepper and cool slightly. Stir in the semi-rigid whipped cream and bring the drained asparagus with the sauce to the table.