Preparation:
1. Peel the asparagus.
2. Peel the potatoes, cut them into pieces and cook them for about 20 minutes in boiling salted water.
3. Bring a pot with salted water, a pinch of sugar and 1 teaspoon of butter to a boil and cook the asparagus in it for about 12 minutes until firm to the bite.
4. In the meantime, heat water for the hollandaise sauce in a saucepan over low heat. Make sure that the water does not boil, otherwise the sauce will curdle!
5. Place a metal bowl up to ¾ deep in the water and whisk the egg yolks and wine in the bowl until creamy.
6. Stir in the remaining butter one piece at a time and season the sauce with 1 tablespoon lemon juice, salt and pepper.
7. Drain the potatoes, remove the asparagus, and serve it all with some fresh parsley sprinkled on top.
