Asparagus and Potatoes with Hollandaise Sauce

Asparagus and Potatoes

• 600 g water
• 1 tsp fine sea salt
• 1 pinch caster sugar
• 5 g unsalted butter (optional)
• 700 - 750 g waxy potatoes, peeled, small or cut in pieces (see tip)
• 1000 - 1500 g white asparagus
  or green asparagus

Hollandaise Sauce

• 20 - 40 g water
• 10 - 20 g lemon juice
• 175 - 350 g unsalted butter
• 4 - 8 egg yolks, from medium eggs
• ½ tsp fine sea salt
• 1 - 2 pinches ground black pepper