Asparagus with Hollandaise Sauce | Spring Classic

Peel the white asparagus and cut off the woody ends. Do not peel the green asparagus, just remove the small leaves on the stalks and trim the ends slightly. Tie the white and green asparagus into portions using kitchen twine.

In a narrow, tall pot, bring 3 liters of water to a boil with the granulated sugar and most of the salt. Place the asparagus in the pot: cook the green asparagus for about 5 minutes and the white asparagus for about 10 minutes. Remove the twine from the cooked asparagus and arrange on preheated plates. Pour some of the Hollandaise sauce over it. Serve the remaining sauce separately in a sauce boat.

Serve with boiled potatoes or fresh white bread.