Ingredients:
- 500g asparagus
- 500g potatoes
- Salt

Hollandaise Sauce:
- 3 egg yolks
- 200g unsalted butter
- 1 tbsp lemon juice
- 1 tbsp mustard
- 1 tbsp sugar
- 1 tbsp crème fraîche
- Salt and black pepper

Steps:
1. Clean and peel 500g potatoes.
2. Boil in salted water until tender (about 20 minutes).
3. Peel the woody ends of 500g asparagus.
4. Boil or steam until tender (about 8-10 minutes).

Sauce:
1. Melt 200g unsalted butter and let it cool slightly.
2. In a heatproof bowl, whisk 3 egg yolks with 1 tbsp lemon juice, mustard, sugar, and crème fraîche.
3. Pour the butter slowly into the egg mixture, blending until the mixture thickens.
4. Season with salt and black pepper to taste.

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