White asparagus with hollandaise sauce

Preparation of the white asparagus: Peel the asparagus with a vegetable peeler and remove the tough ends.

Bring a large pot of lightly salted water to a boil, add the asparagus to the boiling water and cook for 8-10 minutes, depending on thickness, until they are tender but still firm.

Remove the asparagus from the water and drain on paper towels.

Preparation of the hollandaise sauce: Melt the butter in a small pan over low heat until melted.

Separate one egg and add only the yolk to a heatproof bowl.

Add the lemon juice to the egg yolk and whisk lightly.

Place the bowl over a pan of gently simmering water (making sure the bowl does not touch the water) and continue to whisk while slowly adding the melted butter. Keep whisking until the sauce thickens. Season with pepper and salt.

Preparation of the soft-boiled egg: Bring a small pan of water to a boil. Add the second egg and cook for 6 minutes for a perfect soft-boiled egg. Remove the egg from the water and shock it in cold water. Peel it carefully and cut it in half.

Serving: Place the cooked asparagus on two plates. Spoon the hollandaise sauce over the asparagus. Place the halves of the soft-boiled egg on top of the sauce. Optionally garnish with fresh parsley. Serve immediately and enjoy the classic combination of white asparagus and hollandaise sauce, enhanced by the subtle taste of Apel Riesling.