Fresh asparagus with bacon and onion hollandaise

Ingredients for 2 servings:

• 1 kg asparagus, fresh
• 1 tsp, levelled sugar
• 1 tsp, leveled salt
• 1 dashes lemon juice
• 1 tbsp white wine
• 4 egg yolks, size M
• 1 tsp Dijon mustard
• 1 tbsp white wine
• 1 dashes lemon juice
• 1 tsp crème fraîche
• 1 tsp, levelled sugar
• 200 g butter, liquid
• 30 g bacon, finely diced
• 30 g spring onion(s), finely chopped
• salt and pepper
• 1 tbsp, heaped herbs, mixed (6-herb blend), frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

sometimes nice and spicy

Cut off about 1 cm of the asparagus ends and peel the asparagus with a vegetable peeler. Place the asparagus ends and peels in a saucepan with the sugar, salt, wine and lemon juice. Add water until just covered, bring to a boil and simmer for about 5 minutes. Remove the asparagus peels and cook the peeled asparagus in the asparagus water for about 12-15 minutes, depending on the thickness, until al dente. Clarify the butter in a saucepan on the stove until the whey has evaporated. Allow to cool slightly. Fry the bacon in a pan until lightly crispy, add the spring onions and continue to fry slowly until the onions are cooked. For the hollandaise sauce, mix the egg yolks, mustard, crème fraîche, white wine and sugar in a tall container with a hand blender until well blended. Then, with the blender running, slowly pour in the butter and fold in. Now stir in the bacon and onion mixture and the herbs. Season to taste with salt and pepper. Drain the asparagus on a cloth and place it on a plate with some potatoes. Cover the asparagus with the hollandaise sauce. Tip: Use the asparagus cooking water to make a delicious asparagus soup the next day.