Asparagus with Steak and Hollandaise Sauce

Ingredients:

• 2 steaks (ribeye or sirloin)

• 200 g white asparagus

• 6–8 baby potatoes

• 1 cherry tomato

• 100 g butter

• 2 egg yolks

• 1 tbsp lemon juice

• Salt and black pepper, to taste

• Fresh parsley, for garnish

Instructions:

1. Cook the Asparagus
   Peel the white asparagus. Boil in salted water until tender. Set aside.

2. Prepare the Potatoes
   Boil the baby potatoes with skin until soft. Pan-fry them lightly in butter until golden. Sprinkle with a little salt and herbs.

3. Pan-Sear the Steak
   Season steaks with salt and black pepper. Sear both sides in a hot pan until your preferred doneness. Let rest for a few minutes before slicing.

4. Make the Hollandaise Sauce
   Melt butter gently over a double boiler. In a bowl, whisk egg yolks with lemon juice, then slowly drizzle in the melted butter while whisking constantly until smooth and thick. Season with a pinch of salt.

5. Plating
   Arrange the white asparagus on the plate as a base. Place the sliced steak on top, drizzle with Hollandaise sauce, and serve with golden baby potatoes and a cherry tomato. Garnish with fresh parsley.