Asparagus with easy-peasy sauce hollandaise

I'm obsessed with asparagus!
No matter if green or white asparagus, I'm the happiest person when asparagus season finally arrives.
The most popular way of eating asparagus in Germany is probably with a good hollandaise sauce.
But making hollandaise at home can be quite tricky.
You have to whisk the whole time in order to prevent the eggs from clotting.
The first time I tried to make sauce hollandaise it was a total disaster.
Yesterday however I had to try it again and this time it worked pretty well.
I also found a real easy and foolproof recipe.
Only downside was that the sauce was not very hot.
But after my first hollandaise attempt where within literally a second, the whole thing irretrievably fell apart because of getting too hot I decided to stay on the safe side.
It worked perfectly!
The sauce was perfectly thick and creamy and I was pretty proud and happy...
I served the hollandaise with green and white asparagus, rosemary ham and a bottle of Schmittges dry Riesling.

For the hollandaise
you need:

200g butter

2 eggyolks

2Tbsp of white wine

seasoning:

fresh lemon juice

salt

pepper 

sugar

Melt the butter over low heat and set aside to cool down a bit.
Whisk the eggyolks and white wine over a bowl of hot water (double-boiler method/ bain marie) until thick and fluffy.
Remove from heat. Slowly whisk in the melted butter.
Season with lemon juice, pepper, salt and sugar.
If the sauce is not hot enough you can try to carefully heat it up over the hot water bowl.
But be careful!
If you stop whisking and the sauce got too hot already (over 60 degrees) the egg yolks will start clotting!


Oh, and here is how to prepare white asparagus:

Whereas green asparagus does not need to get peeled, white asparagus has a tough and bitter peel that has to get removed unless you don't want to chew on hard and bitter tasting asparagus pieces.
The easiest way to peel the spears is to use a special asparagus peeler (a potato peeler will do as well, though). Cut off the dried out and harder ends of each spear.
Boil water in a saucepan adding a tsp of sugar and a tsp of salt.
Put the asparagus into the boiling water and let it boil for about 8-10 minutes.

Serve with hollandaise or fried butter-breadcrumbs.