Asparagus with Sauce Hollandaise

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!

Pairs nicely with

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.