Asparagus in baking paper with hollandaise sauce

Ingredients for 2 servings:

• 500 g asparagus, white, peeled, ends trimmed
• 1 bunch of mixed herbs (e.g. chives and parsley)
• 50 g butter
• 3 egg yolks
• 1 lemon(s)
• 1 tbsp white wine
• 100 g butter, melted
• 1 sprig(s) tarragon, (alternatively 1/2 tsp dried)
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

unique asparagus aroma

Prepare two large sheets of parchment paper. Cover with the prepared asparagus, sprinkle with herbs, and cover with butter. Close the paper over the asparagus and tie with string. Cook on a baking sheet in a preheated oven at 180°C for 45-55 minutes. Serve with new potatoes and the hollandaise sauce. Whisk the egg yolks with chopped tarragon, lemon juice, and white wine in a double boiler. Remove from the heat and slowly mix in the lukewarm butter while whisking continuously. Season with salt and pepper and serve with the asparagus spears. If the lemon flavor with all the lemon juice is too much for you, you can of course reduce the amount of juice or start with half and then add a little more if necessary.