Swedish asparagus

Ingredients for 2 servings:

• 1 kg asparagus, fresh
• salt and pepper
• ½ tsp sugar
• 2 egg yolks
• 200 g butter
• 1 tbsp dill, freshly chopped
• 2 tbsp water
• 2 tsp lemon juice
• 200 g shrimp tails (small deep-sea shrimp) from the can

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Drain the shrimp thoroughly in a sieve. Peel the asparagus and trim off some of the lower ends. Boil the asparagus peels and trimmings in 1 liter of water with 1 teaspoon of salt and ½ teaspoon of sugar for about 5 minutes. Then remove and discard, reserving the liquid. Boil the butter in a small saucepan until the whey has evaporated. Strain and set aside to cool. For the hollandaise, whisk the egg yolks with water, lemon juice, salt, and pepper in a small metal bowl over a hot water bath until creamy. Remove the bowl from the water bath and very slowly whisk the warm melted butter into the egg yolk mixture. Now mix the fresh dill and the drained shrimp tails (pat dry again with kitchen paper if necessary) into the hollandaise, season the sauce to taste, and keep warm. Cook the asparagus in the asparagus broth for 10-15 minutes until al dente (depending on thickness). Arrange on plates and drizzle with hollandaise sauce. Serve with boiled potatoes.