|300 g||New potatoes|
For asparagus with lime hollandaise, first boil new potatoes as jacket potatoes. Peel the asparagus and cut off the woody ends. Bring asparagus to the boil with a generous pinch of salt, 1/2 sugar and approx. 10 g butter. Reduce the temperature and cook the asparagus for about 10 minutes. For the Hollandaise limes, melt the remaining butter at a low temperature and allow to cool slightly. Pour the egg yolk into a bowl. Rinse off lime and rub dry. Finely grate the skin of the lime and add to the egg yolk. Squeeze the lime juice and mix 2 tablespoons with the egg yolk. Heat the bowl in a hot water bath and stir the egg yolk until foamy. The water must not boil, otherwise the egg yolk will curdle. Stir in the butter drop by drop. As soon as the hollandaise thickens, stir in the remaining butter in a fine stream. Season lime hollandaise with white pepper and salt and round off with 1/2 teaspoon sugar. Arrange asparagus with lime hollandaise on preheated plates and decorate with lemon balm. Serve with new potatoes.