Asparagus Salad with Hollandaise Sauce and Spring Onions

For the asparagus salad, blanch the spring leeks in salted water and rinse in ice water.

Peel the white and green asparagus (peel only 2/3 of the asparagus, as the thin upper skin is good to eat) and cook in a vegetable steamer.

Lastly, sprinkle coarsely cracked pepper and sea salt on top.

For the hollandaise sauce, first mix the egg yolks with the white wine and the celery stock in a bowl and then whisk in a bain-marie until foamy.

Remove from the water bath and stir in the cold butter.

Season with salt and cayenne pepper.

It is important to note: the egg yolks must be whipped with the white wine celery stock until particularly fluffy.

Garnish the finished asparagus with the sauce and the spring leeks and serve.

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