Asparagus with Hollandaise Sauce

Ingredients for 4 people:

• 8 white asparagus
• Salt
• 120 g of butter
• The juice of a lemon
• White pepper
• 1 yolk

Preparation:

1. Peel the asparagus, remove about two centimeters from the base (the woody part).
2. Place them in the steamer basket and add salt.
3. Fill the mixing jug with 500 g of water. Remove the cap and put the steamer basket on top.
4. Heat at speed 1, 120 degrees, 10 minutes.
5. Check if the asparagus is soft. If necessary, let them cook a little longer.

Prepare the Hollandaise sauce:

1. Melt the butter in the mixing jug at speed 1, 80 degrees, 5 minutes.
2. Remove the butter from the jug and decant it to remove the white part. Set aside.
3. Place the butterfly accessory in the mixing jug.
4. Mix the yolk with 10 g of water in the mixing jug. Add the lemon juice and salt and pepper. Heat at speed 1, 50 degrees 5 minutes.
5. Open the lid of the mixing jug a little and pour, little by little, the melted butter until the mixture has the consistency of mayonnaise.
6. Gently remove the sauce from the mixing jug.
7. Cover the asparagus with the sauce and grill in the oven at 180 degrees.