Asparagus and banana toast topped with cheese hollandaise

Ingredients for 2 servings:

• 500 g asparagus
• 1 tsp salt
• ½ tsp sugar
• 2 bananas
• 4 slices of toast
• 2 egg yolks
• 180 g butter
• 4 tbsp water
• 1 dashes lemon juice
• 2 tbsp, heaped Gouda, grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the asparagus and trim off some of the lower ends. Boil the asparagus peels and trimmings in 1/2 liter of water with 1 teaspoon of salt and 1/2 teaspoon of sugar for 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 sauce, whisk the egg yolks with water, lemon juice, 1 pinch of salt, and 1 pinch of pepper in a small metal bowl over a pan of hot water until creamy. Remove the bowl from the water bath and very slowly whisk the warm, melted butter into the egg yolk mixture. Mix in the grated Gouda cheese, mix well, and keep warm. Season the sauce again if desired. Cook the asparagus in the asparagus broth for 10 to 15 minutes, depending on the thickness of the spears, until al dente. Remove the asparagus, place it on a clean kitchen towel, and pat it dry. Toast the 4 slices of white bread and top with the hot, well-drained asparagus. Halve the bananas lengthwise, place them on the asparagus, cover with the hollandaise sauce, and grill for about 10 minutes until golden brown.