Asparagus Spears with Three Sauces

for the asparagus dish:

Peel the bottom third of the green asparagus spears, and the whole of the white asparagus spears. Cut end pieces into small pieces and tie asparagus spears together in batches with spaghetti.

Place asparagus spears on the juice pan of the oven. Boil clear soup with butter and sugar and pour over asparagus spears. Cover the juice pan tightly with aluminum foil.

Cook in a hot oven at 225 °C on the 2nd rack from the bottom for 20-25 min.

For the orange hollandaise:

Mix egg yolks with orange zest and white wine, salt, orange juice, pepper and sugar in a saucepan and beat at low temperature to a thick cream.

Cut cold butter into cubes and gradually stir into the sauce. Season strongly with salt and freshly ground pepper.

For the chervil-pea sauce:

Blanch the peas in boiling hot salted water for 5 min, drain, rinse and bring to a boil with clear soup and whipping cream. Coarsely chop the chervil, add and finely mash the whole. Season with salt, pepper and sugar.

For the cream cheese-ham sauce:

Cut the fat edge from the Katenschinken small.ham finely dice. Cut the chives into rolls. Mix both with cream cheese, crème fraîche, mustard and juice of one lemon and season with salt and pepper.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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