Asparagus with Hollandaise Sauce

After peeling the white asparagus, remove the woody part. The green asparagus does not need to be peeled; it is sufficient to cut off the leaves from the stem. Tie the white and green asparagus into separate bundles. Peel the asparagus with a potato or asparagus peeler. Start at the “head”. You won't need a knife to remove the woody part: if you bend the asparagus, it will break at the woody section. It's worth setting aside the broken parts, as they make a delicious ingredient for soup. When cooking, it's advisable to keep the asparagus heads out of the water: the cooking water should not completely cover the asparagus, only submerge them for the last 1 minute of cooking to soften them.

In a stainless steel saucepan or glass bowl, mix the egg yolks with water and salt. In a separate pot, combine the vinegar and white wine, then add freshly ground pepper. Bring 2 tablespoons of this mixture to a boil, then gradually add it to the egg yolks while continuously stirring.

Melt the butter in a pan, then set aside. Bring enough water to a boil in a saucepan to reach a height of 2 centimeters, then reduce the heat to low. Hold the egg yolks over the simmering water, ensuring the bottom of the bowl does not touch the water, and whisk continuously until sufficiently thickened. Once ready, set aside.