Asparagus with lemon hollandaise dressing

Ingredients for 4 servings:

• 450 g asparagus, peeled
• 2 lemons
• 1 tbsp vinegar (white wine vinegar)
• 2 shallots, finely chopped
• 130 g butter, in cubes
• 2 egg yolks
• salt and pepper
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tie the peeled asparagus into two bunches. Place heads-up in a pot of boiling salted water and simmer with the lid on for 8-10 minutes. Meanwhile, grate the zest of one lemon. Halve both lemons and juice 1 1/2 lemons. Set the remaining half aside for garnish. Bring the vinegar and shallot to a boil in a small saucepan. Simmer for about 1 minute to reduce the liquid to 15ml/1 tsp. Stir in the lime juice. At the same time, place the butter in a saucepan and heat gently until it begins to foam. Beat the egg yolks with a pinch of salt. Over low heat, add the lemon and vinegar mixture. Slowly add the butter and continue blending for a few seconds until the sauce is smooth and creamy. Dry the asparagus, arrange on warmed plates, and garnish with the lemon dressing. Sprinkle with freshly ground pepper and garnish with grated lemon zest and lemon pieces.