A delicious recipe for the asparagus season:
Peel the bottom third of the asparagus spears, cut the ends into small pieces and tie the spears into two portions. Put the asparagus spears with the butter and a pinch of sugar in boiling salted water form and make in about twelve min.
Meanwhile, rinse and chop the arugula. Rinse the tomatoes, cut them in half diagonally and remove the seeds. Finely dice the tomatoes.
Remove the asparagus spears from the water and place them on a deep plate with a small amount of cooking water. Cover and place in a heated oven at 100 °C, convection oven at 75 °C, gas mark 1. Cook the hollandaise according to the package instructions. Season the sauce with the juice of one lemon, pepper and agave syrup. Fold in the arugula and the diced tomatoes. Serve the hollandaise with the asparagus spears.
Tip If you do not want to use ready-made hollandaise:
Melt 100 grams of butter at low temperature. Stir two egg yolks and two tsp. juice of one lemon in a baking bowl over a hot water bath. gradually stir the cooled liquid butter into the egg yolk-lemon mixture with the whisks of a mixer. Fold in the minced arugula and diced tomatoes. Season the arugula hollandaise with agave syrup, salt and freshly ground white pepper.