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.