How to make
Wash the asparagus and break it at the base where the tough part ends and the crunchy part begins. This is easily felt, by first slightly bending the stem and it just shows you where it is brittle.
In case your asparagus is very thick and difficult to bend, then just cut about 1-2 fingers from the base.
Put them in a heated pan with a spoonful of olive oil and in no case should they be in a pile, but arranged next to each other. Add the butter.
Place a vessel in a pot on the stove in a water bath and beat the egg yolks with the water, by adding the lemon juice and salt.
Separately, melt the butter, without it becoming hot and pour it in a thin stream to the yolks without stopping to stir or beat with a wire whisk. The heat should not be strong, so that the yolks do not lump up. Stirring continues intensively, until a smooth, fluffy and ethereal sauce is obtained.
In the meantime, you should have already turned the asparagus on the other hob, so that they can aquire an appetizing color on the other side as well. The goal is to have both components of the appetizer ready at the same time.
Remove and place the prepared asparagus into a platter, sprinkle them with the flaky Maldon salt and pour the silky Hollandaise Sauce over them. Serve immediately.
The Green Asparagus with Hollandaise Sauce is ready.
