White Asparagus with Hollandaise Sauce and Potatoes

For the vegetables, rinse and peel the potatoes and cook for 25-30 minutes in boiling salted water.

Meanwhile, peel the asparagus and cut off the woody ends. In a saucepan, bring plenty of water to a boil, with salt, sugar, and a dash of lemon.

Add the asparagus and simmer for 15-20 minutes.

For the hollandaise sauce, squeeze the juice of 1 lemon. Melt the butter in a small saucepan over medium heat and remove from the heat. Whisk the eggs with the white wine, salt and lemon juice in a bowl over a hot water until foamy. Remove from heat and continue to whisk, adding the butter in a thin stream until the sauce is glossy. Season with salt and lemon juice.

Drain the potatoes, place in a pan with melted butter and fresh chopped parsley and mix to coat.