Asparagus with Herb Hollandaise

Peel the asparagus, if necessary, and cut off the woody ends. Trim the asparagus spears to the same length if possible. Bundle the asparagus into portions with kitchen spaghetti (6-8 asparagus spears per person).

Boil 2 liters of water with butter, lemon juice, sugar and salt.

Briefly bring the asparagus bundles to a boil in the pot, then cook with the lid closed over medium heat for 10-13 minutes. Drain the water and drain the asparagus well.

Serve with herb hollandaise, ham and cooked, peeled potatoes.

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