Here in Central Europe May is the month of asparagus and strawberries and rhubarb! In France they tend to eat more of the green kind that is only peeled at the bottom end. Here in Germany both kinds are sold, but the fat, white stalks are the most common, from Pörnbach, Abensberg or Schrobenhausen, although they are also sent up from Greece. The first ones arrive in April and the last harvest is traditionally towards the 24th June, Johannistag (St. John’s).
One kilogram usually costs about €12. I’d suggest buying about 5-6 stalks per person. I use a special peeler (cf. photo) and peel first the ends, then the top end while staying away from the shoot which doesn’t necessitate anything. The yellowish in-between layer must also be peeled away. Then the bottom end is cut off, a little more if the end is tough.
My asparagus are cooked in a large skillet, but professionals use special cylindrical pots so the bottom is cooked longer than the bud. I cook mine for approximately 10-11 minutes in salted water, some people add in a bit of sugar, some like them more al dente and cook them a minute less.
Meanwhile wash some potatoes with flaky skin and cooked them in salt water for about 20 minutes depending on their size. I poke them after 18 minutes or so to check the degree of softness.
You can make your own sauce hollandaise out of butter, shallots, egg yolks, vinegar, salt & pepper, whisked creamy in a bain-marie. Or you simply buy a packet of sauce hollandaise, also as fat-reduced, and heat it along with the asparagus, adding a splash of lemon.
Delicious accompaniments are cooked honey, smoked, lemon-pepper or serrano ham, also small veal scallops or beef tournedos.