Asparagus with Hollandaise Sauce

ASPARAGUS PREPARATION

• 1
  Peel white asparagus and cut off the woody ends. Do not peel green asparagus, just remove the leaves from its stalks. Tie white and green asparagus separately into portions with kitchen twine.
• 2
  In a narrow, tall pot, bring 3 liters of water with sugar and salt to a boil. Place the asparagus in the pot: cook green asparagus for 5 minutes, white asparagus for 10 minutes. Untie the cooked asparagus and divide it onto preheated plates. Pour some of the Hollandaise sauce over it. Serve the rest of the sauce separately in a bowl or gravy boat.
• 3
  Serve with boiled potatoes or white bread.

HOLLANDAISE SAUCE PREPARATION

• 1
  In a saucepan, melt the butter until hot and set aside.
• 2
  Whisk the egg yolks in a stainless steel or glass bowl with water and a pinch of salt.
• 3
  Pour vinegar and wine into the saucepan and add pepper. Reduce to 2 tablespoons and, while continuously whisking, add to the bowl with the egg yolks.
• 4
  Pour water into the saucepan to a height of 2 cm, bring to a boil, and reduce heat to minimum. Place the bowl with egg yolks on top of the saucepan so that its bottom does not touch the water surface, and whisk continuously until the yolks begin to thicken. Remove from heat.
• 5
  Gradually pour the hot butter into the egg yolk mixture, whisking constantly. Start with drops, then a thin stream. Stir in the lemon juice and season with salt.