Green and white asparagus with wavy spaetzle and hollandaise sauce

Ingredients for 4 servings:

• 500 g asparagus, white
• 500 g asparagus, green
• 500 g spaetzle (wave spaetzle)
• 200 g butter
• 200 g cream
• 6 eggs
• 1 lemon(s), juice
• 2 tbsp, heaped Dijon mustard
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Preparation of the hollandaise sauce in the TM

Put the pasta water on to boil. Peel the white asparagus completely and only peel the bottom third of the green asparagus and trim off about 1 cm. Cut the peeled asparagus into bite-sized pieces. Place the asparagus in a pot and cover with water. Add sugar, salt and a little lemon juice and bring to a boil. Reduce heat and let simmer until the asparagus is tender. Cook the wavy spaetzle according to the package instructions. For the hollandaise sauce, put the butter, cream, eggs, lemon juice and Dijon mustard in the Thermomix, then season with salt and pepper. Mix everything at 70°C for 7 minutes on speed 6. Tip: If you don’t have a Thermomix, you can mix the ingredients in a bowl or in a saucepan over a double boiler or alternatively use a ready-made product. Drain the wavy spaetzle, reserving some of the cooking water. Place the pasta in a bowl. Drain the asparagus and add a little of the hollandaise sauce, if desired. Mix with a little of the cooking water until creamy. Serve with the remaining sauce.