Peel the asparagus, cut off the wooden ends, cook in salted water (1 teaspoon), salt with sugar (1 teaspoon), butter (1 stick) and lemon (1 piece) for approx. 7 - 8 al dente and remove. Wash the parsley, shake dry, cut into small pieces and casually stir into the hollandaise sauce with the cream cheese (½ packet / 7.5 g) and heat gently. Not cook !