White Asparagus with Hollandaise and Boiled Potatoes

Peel the asparagus from just below the tips down to the base, removing all fibrous skin. Snap or cut off the woody ends (about 2 cm). Bring a large, shallow pot of water to a boil, add a pinch of salt, ½ tsp sugar, and 10 g butter.

Add the asparagus to the boiling water. Simmer gently for 12–15 minutes until a knife slides through the thickest part with slight resistance. Start checking at 10 minutes for thinner spears.

While the asparagus cooks, boil the new potatoes in a separate pot of salted water for 15–18 minutes until tender. Drain and keep warm.

Melt 140 g butter in a small saucepan over low heat until fully liquid but not bubbling. Set aside. Set up a double boiler: place a heatproof bowl over a saucepan of barely simmering water (the bowl shouldn't touch the water).

Add the egg yolks and lemon juice to the bowl. Whisk constantly for 3–5 minutes until the mixture thickens and you can see the bottom of the bowl momentarily when you drag the whisk through. It should reach about 65–70°C and form ribbons.

Remove the bowl from heat. Slowly drizzle in the melted butter while whisking continuously. The sauce should thicken and turn glossy. If it gets too thick, whisk in 1 tsp hot water or asparagus cooking liquid.

Season the hollandaise with salt and white pepper. Keep warm over very low heat or in a thermos—do not let it get hotter than 60°C or it will split.

Drain the asparagus carefully and arrange on plates alongside the boiled potatoes. Spoon hollandaise generously over the asparagus, garnish with chopped chives, and serve immediately.