Asparagus With Hollandaise Sauce - cooking recipe

Ingredients

1 kg white asparagus
1 tbsp salt
1 tbsp lemon juice + 2 tsp
2 tbsp sugar
200 g butter
3 medium egg yolks

Preparation

Cook asparagus for about 15 mins in 8 cups boiling water with 1 tbsp salt, 1 tbsp lemon juice and 2 tbsp sugar.
Meanwhile, melt butter then remove from heat and allow to cool. Whisk egg yolks and 2 tsp lemon juice in a bowl over a pan of hot water until light and creamy. Gradually whisk in melted butter, season to taste and serve, drizzled over the asparagus.