Green asparagus with hollandaise sauce and boiled potatoes

Ingredients for 2 servings:

• 600 g asparagus, green
• 3 m.-large potatoes, waxy
• 20 g butter, unsalted
• 2 tbsp celery leaves, fresh or frozen
• 2 egg yolks, size M
• 1 tbsp dry white wine
• 2 tbsp orange juice
• 2 tbsp celery leaves, fresh or frozen
• 2 tbsp crème fraîche
• 120 g unsalted butter
• 1 pinch of salt
• 2 pinches of black pepper from the mill
• n. B. Carrot(s), some slices
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

A classic, quick-cooking combination with green asparagus.

Wash and peel the potatoes and cut into approximately 3 cm pieces. Cook in lightly salted water for approximately 18 minutes. In the meantime, wash and peel one carrot and cut off a few slices per person. Boil in the potato water for 5 minutes. Rinse the asparagus, cut off about 2 cm from the bottom end and peel from the middle downwards. Fill a container for boiling the asparagus with enough water to cover all the asparagus. Bring the water to a boil and add a little salt. Strain the potatoes. Melt the butter in a small saucepan and toss the potatoes with the celery leaves, adding a little salt. Add the asparagus to the boiling water and simmer for 6-8 minutes. Place the egg yolks in a tall container with the white wine and orange juice mixture, the celery leaves, a pinch of salt and crème fraîche and puree until smooth using a hand blender. Now briefly bring the butter to a boil, then slowly add it to the bowl while the chopper is running. Season with salt and pepper. Serve the asparagus and potatoes with the sauce and garnish.