First Asparagus with Sauce Holloandaise

Fresh asparagus was offered at the vegetables section at the supermarket. I know - it is not season for asparagus in Germany, but we gave the asparagus a trial. Don't ask me from where it is imported. However, it turned out to be delicious. Sweet and not bitterish.
The Sauce Hollandaise was prepared according to a recipe from the German magazine "Der Feinschmecker". This sauce is a little bit tricky to prepare. Easily the beaten egg can coagulate in several of the preparation steps. If this happens one can dispose the sauce. Luckily it doesn't happened.
While writing this post we are waiting for the mango puff pastry to be backed. Hmmm ... looking forward to the dessert ... ;-)