Carefully peel the white asparagus, starting just below the tips and working down to the ends. Trim off the woody bottoms.

Fill a large pot with water and bring it to a gentle boil. Add sugar, salt, and butter to the water to enhance the flavor.

Gently place the asparagus into the pot and cook for 8–12 minutes, depending on the thickness of the stalks. The asparagus should be tender but not mushy.

In a heatproof bowl, whisk the egg yolks and lemon juice until smooth.

Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water.

Gradually whisk in the melted butter, a little at a time, until the sauce thickens.

Season with salt and white pepper to taste, then remove from heat.

Drain the cooked asparagus and arrange it on a serving platter.

Pour the warm Hollandaise sauce over the asparagus.

Optionally, sprinkle buttered breadcrumbs on top for added texture and garnish with fresh parsley or dill.

Serve the asparagus hot with classic German sides like boiled potatoes, smoked ham, or salmon. Pair with a crisp white wine, like Riesling, to complete the experience.

Keep a close eye on the Hollandaise sauce to prevent it from curdling. If it thickens too much, whisk in a tablespoon of warm water.

Cook asparagus in batches if necessary to avoid overcrowding the pot.