Summary

Ingredients

• 1 kg asparagus, fresh
• 1 teaspoon salt
• 0.5 teaspoon ½ sugar

For the sauce: (hollandaise)

• 2 egg yolks
• 200 g butter
• 1 tablespoon dill, freshly chopped
• 2 tablespoon water
• salt and pepper
• 2 teaspoons lemon juice
• 200 g canned prawn tails (small deep sea prawns)

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Instructions

1. Drain the prawns well on a sieve.
2. Peel the asparagus and cut off the lower ends a little.
3. Boil the asparagus peels and sections in one liter of water with 1 teaspoon of salt and ½ teaspoon of sugar for about 5 minutes. Then take it out and dispose of it, keep the brew.
4. Cook the butter in a small saucepan until the whey has evaporated. Strain, then set aside to cool.
5. For the hollandaise, beat the egg yolks with water, lemon juice, salt and pepper in a small metal bowl over a hot water bath with a whisk until it becomes creamy. Remove the bowl from the water bath and slowly beat the warm liquid butter into the egg yolk mixture. Now mix the fresh dill and the drained shrimp tails (if necessary dab again with kitchen paper) into the hollandaise, season the sauce to taste and keep warm.
6. Cook the asparagus in the asparagus broth for 10-15 minutes until al dente (depending on the thickness).
7. Arrange on plates and pour a little hollandaise over each. Serve with jacket potatoes.