A more wonderful asparagus recipe:
Clean white and green asparagus spears, remove the peel from the white asparagus spears.
Cook both types of asparagus in water for about 15 to 20 min until tender with 50 g butter, salt and a pinch of sugar.
Make two lasagna sheets each in enough salted water and place them next to each other after draining.
Roll the green asparagus spears in white lasagna sheets, the white asparagus spears in green lasagna sheets. Place in a greased ovenproof dish and brush with a tiny bit of butter.
Cut the Gouda into thin strips and place them in a grid pattern on the lasagna rolls. Bake in the oven at 200 °C for 10 to 15 minutes.
For the hollandaise, separate the eggs. Whisk egg yolks with white wine in a water bath until creamy and thick. Gradually add remaining butter in pieces, stirring throughout. Season with salt, pepper and juice of one lemon. Remaining butter Cut the salmon into strips. Arrange the asparagus rolls with the salmon and the sauce.
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