Asparagus with Sauce Hollandaise & Potatoes

Peel the white asparagus and cut off the woody ends. Do not peel the green asparagus, only trim the lower ends slightly. Tie the white and green asparagus into portions with kitchen twine.

Bring about 3 liters of water with sugar and salt to a boil in a tall pot. Place the asparagus in it: Cook the green asparagus for about 5 minutes, the white asparagus for about 10 minutes. Free the cooked asparagus from the twine and arrange on preheated plates. Pour some of the Sauce Hollandaise over it. Serve the rest of the sauce separately in a gravy boat.

Serve with boiled salted potatoes.