German White Asparagus with Hollandaise by Germanmomkitchen

Ingredients

• 1 kg (2.2 lbs) white asparagus, woody ends trimmed and peeled
• 800g (1.75 lbs) waxy potatoes, peeled
• 150g (10 tbsp) unsalted butter, melted
• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp white pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Place peeled potatoes in a pot of salted water, bring to a boil, and cook for 20-25 minutes until fork-tender.
2. Prepare the asparagus by peeling from just below the head down to the base; trim off the bottom 1-2 cm until ready to serve.
3. Steam or boil the asparagus in salted water with a pinch of sugar for 8-12 minutes until tender but still firm.
4. Whisk egg yolks and lemon juice in a heatproof bowl over a pot of simmering water until slightly thickened.
5. Drizzle the warm melted butter into the egg mixture slowly while whisking constantly until the sauce is creamy and emulsified.
6. Season the hollandaise with salt and white pepper, then serve immediately over the drained asparagus and potatoes until ready to serve.