Ingredients:
500g White Washed/ Piccolo Potato
1/2 teaspoon Salt
1 Kg Asparagus
Sugar
Lemon juice
250g Butter
3 Egg Yolks
50g dry White Wine
2 tablespoons freshly chopped Parsley
Directions:
Rinse and peel the potatoes and cook for 25-30 minutes in boiling salted water. Peel the asparagus and cut off the woody ends
In a saucepan, bring plenty of water to a boil, with salt, sugar, and a dash of lemon. Add the asparagus and simmer for 15-20 minutes
For the hollandaise sauce, squeeze the juice of 1 lemon. Melt the butter in a small saucepan over medium heat and remove from the heat
Whisk the eggs with the white wine, salt and lemon juice in a bowl over a hot water until foamy
Remove from heat and continue to whisk, adding the butter in a thin stream until the sauce is glossy. Season with salt and lemon juice
Drain the potatoes, place in a pan with melted butter and fresh chopped parsley and mix to coat. Serve the asparagus with potatoes on plates and drizzle with the hollandaise sauce
