Summary

Ingredients

• 1 kg asparagus, white, peeled
• 2 pinches salt
• 1 pinch (s) sugar
• 75 g butter, cut into small cubes
• 1 tablespoon chives, very finely cut into small rolls
• 8 tablespoon hollandaise sauce, freshly prepared, not out the bag
• 4 egg (s)
• 100 ml vinegar
• 300 ml water, lightly salted, or better chicken broth
• 4 potato (s), new, waxy, not too big

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Instructions

1. Place the carefully peeled asparagus - that is approx. 12 stalks for 1 kg - in 2 layers on top of each other on a large sheet of aluminum paper, salt both layers and lightly add sugar. Spread the butter cubes and chives evenly on top and seal the foil loosely but tightly over the asparagus. Place on the lower rail of the 200 degree oven for about 40 minutes.
2. Cook the potatoes in time so that they finish the asparagus at the same time. If you are not hungry, simply leave out the potatoes.
3. Beat the eggs one by one and slide a ladle into the gently boiling vinegar water or vinegar broth and do not finish cooking in almost 3 minutes. At the end, they are briefly added to the liquid to heat it up.
4. Make the hollandaise according to my recipe from the database and serve separately with the eggs and potatoes.
5. If you double the quantities of all ingredients, it becomes a main course.