A fabulous dish found on every menu during the asparagus season – but not an easy one when it comes to recommending wines to accompany it.
The high fat content and the buttery flavour of the sauce call for a wine that has body, yet isn't too heavy – one that's ideally from the Burgundy family. Ripe Weißburgunder and Grauburgunder (Pinot Blanc and Pinot Gris), and Chardonnay – also with a nuance of wood – guarantee pure asparagus pleasure. And Grüner Veltliner in the Smaragd or Reserve quality levels go so naturally!
- 12 fresh asparagus
- 4 egg yolks
- 5 tablespoons white wine
- 300g melted butter
- Salt, cayenne pepper
- Peel the asparagus well, then cook them in salt water. Serve it with the Hollandaise and new potatoes. Over boiling water, beat the yolks with white wine to a foamy cream. Remove away from the water and slowly beat in the melted butter, then season with salt and cayenne pepper.