200 g butter melt in a pot and simmer until frothy
Place in a bowl 2 egg yolks and 4 tbsp. Neuburger White Wine and heat in a water bath, beating the mixture until frothy.
Add the already melted butter and continue to beat the mixture until the sauce has thickened. Season with 2 tbsp. Asparagus Vinegar as well as salt and pepper
In a large pot bring water to a boil. Peel 2 kg white asparagus Add the asparagus plus 1 tsp. salt and 1 tsp. sugar plus 1 tbsp. butter to the water and cook the spears until soft, yet still having a bite to it.
Take out of the pot, arange on plates and serve with the sauce.
Serve with young, fresh potatoes and serrano ham.
serves 4
