Classic Butter Sauce with Asparagus

Cut off the tips of both types of asparagus - approx. 8-10 cm. Use the rest as trimming for a soup, for example.

Bring plenty of water to the boil with 1 tsp salt, the butter, lemon juice and a pinch of sugar. Add the white asparagus and simmer gently for around 20 minutes. Add the green asparagus tips after around 10 minutes and finish cooking together.

Slit the spring onion lengthways and carefully peel off 4 leaves. Blanch briefly in salted water, quench in cold water and pat dry.

For the hollandaise, melt the butter and scoop off the foam. Put the egg yolks and wine in a metal bowl and beat over a pan of hot water until creamy. Take off the heat and add the butter, initially drop by drop and then in a thin stream, stirring constantly, until you have a creamy sauce. The egg mixture must not split and should have a nice sheen at the end. Season to taste with lemon juice, salt and ground white pepper.