Peel the asparagus and cut off the lower woody part. Heat the water for cooking asparagus with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece), add the asparagus stalks, cook with the lid closed for about 10 minutes until firm to the bite and remove . I always use wooden grill tongs to remove the individual bars.

Heat sunflower oil (2 tbsp) in a pan, add the frozen schnitzel and fry on both sides for 5 - 6 minutes until golden-brown. Finally, season each schnitzel with coarse sea salt from the mill (1 big pinch each).

Stir the bag of hollandaise sauce into 125 ml of cold water, bring to the boil while stirring and slide off the plate. Add the butter (125 g) and let it dissolve. Fold in lemon juice (1 tbsp) and cream (1 tbsp) and season with coarse sea salt from the mill (1 big pinch) and sugar (1 big pinch). Finally stir in the chives rolls (3 tbsp).

Serve asparagus with the lemon sauce and Wiener schnitzel from pork, each garnished with a lemon wedge, ½ cocktail of vine tomatoes and a stalk of Maggi cabbage.