Asparagus Heligoland style

Ingredients for 4 servings:

• 2 kg white asparagus
• 200 g North Sea crabs or Arctic crabs
• 1 tbsp butter
• 1 m.-sized onion(s)
• 4 tbsp hollandaise sauce
• ½ bunch parsley
• 2 eggs, hard-boiled
• ¼ tsp lemon(s) – zest, grated
• 50 g butter
• 3 egg yolks
• 2 tbsp white wine
• 200 g butter
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the asparagus and cook in water with lemon zest until soft. Prepare the hollandaise sauce. In a pan, sauté the very finely chopped onions until translucent, then add the prawns and sauté. Season with pepper and salt and toss with chopped parsley. Arrange the asparagus on a platter or plates. Arrange the prawns on top and garnish with sliced ​​eggs. Top each asparagus with 1 tablespoon of hollandaise sauce. Serve with salad potatoes. For the hollandaise sauce: Bring a pot of water to a boil; the water should only be simmering gently. In a round-bottomed bowl, mix the egg yolks with the wine and beat until frothy. When the water is steaming, place the bowl over the steam and beat the egg mixture until creamy, slowly whisking in small knobs of butter. Remove the bowl from the steam occasionally so the egg mixture doesn’t get too hot and curdle. If it does curdle, whisk in an ice cube and remove from the heat. Once the butter is processed, season the sauce with pepper and salt.