Summary

Ingredients

• 500 g asparaus, white, peeled, ends cut off
• 1 bunch herbs, mixed (e.g. chives and parsley)
• 50 g butter

For the sauce: (hollandaise)

• 3 egg yolks
• 1 lemon (s)
• 1 tablespoon white wine
• 100 g butter, melt
• 1 sprig tarragon, (alternatively /2 teaspoon dried)
• salt and pepper

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Instructions

1. Prepare two large sheets of parchment paper.
2. Top with the prepared asparagus, sprinkle with the herbs and cover with flakes of butter. Close the paper over the asparagus and tie it with a string.
3. Cook on the baking sheet in a preheated oven at 180 ° for 45-55 minutes.
4. In addition, new potatoes and the hollandaise sauce.
5. To do this, beat the egg yolks with chopped tarragon, lemon juice and white wine in a water bath, remove from the stove and slowly mix in the lukewarm butter while continuously beating. Season with salt and pepper and serve with the asparagus spears.
6. If the lemon note with the whole lemon juice is too much for you, you can of course reduce the amount of juice or start with half of it and then maybe give in a little.