1

Cut off the dry ends of the asparagus and peel the lower third. Cook in a large pot of generously salted water for about seven or eight minutes (or alternatively at 90°C in a steamer). The asparagus should still be firm to the bite and nice and green.

2

Cook the eggs in boiling water for exactly six minutes.

3

Meanwhile, melt the butter in a saucepan over a low heat (setting 3 or 4).

4

Quench the cooked eggs under cold water, shell them and put them in a mixing beaker.

5

Add Langnese Bee Easy Acacia Honey, 1/4 tsp of salt and the juice of the lemon. Mix with a hand blender and slowly let all of the warm butter trickle in to emulsify the sauce. Season with salt and pepper.

6

Serve the asparagus with the still warm honey hollandaise.