Weißburgunder Hochstadt trocken

Ingredients

• 1000 gWhite asparagus
• 200 gButter
• 3 piecesEgg yolks
• 1 tbspLight vinegar
• 1 tbspLemon juice
• 1,5 tspSalt
• 1 tspSugar
• 1 pinchWhite pepper

Preparation

1. 1Thoroughly peel the white asparagus starting from just below the head downwards and generously trim the woody ends.
2. 2Bring a large pot of water to a boil with a teaspoon of salt and the sugar.
3. 3Add the asparagus spears and cook over medium heat for about 12 to 15 minutes, depending on thickness, until tender-crisp.
4. 4In the meantime, melt the butter in a small saucepan, let it foam briefly, and carefully skim off the separated milk solids with a spoon.
5. 5Whisk the egg yolks together with the vinegar in a metal bowl over a hot water bath until light yellow and thick.
6. 6Incorporate the warm clarified butter into the egg mixture, initially drop by drop, then in a thin stream while stirring constantly.
7. 7Season the finished Hollandaise sauce with lemon juice, the remaining salt, and white pepper.
8. 8Carefully lift the asparagus out of the water, let it drain well, arrange on plates, and coat immediately with the sauce.