Cook the peeled, washed potatoes in salted water for about 30 minutes.
Meanwhile peel the asparagus carefully and cut off the ends. Heat salted water in a large saucepan or roasting pan. When it boils, add a pinch of sugar and two drops of lemon juice. Add the asparagus to the bubbling water and then remove from the fire. Let it rest for about 20 minutes.
In the meantime, the hollandaise sauce can be prepared. To do this, first squeeze the juice of the lemon and melt the butter. Whisk the yolks and whip up with white wine, salt and a lilttle lemon juice over a warm water bath, then remove from heat. While stirring, add the melted butter slowly until the sauce reaches the desired consistency, then season to taste.
Serve the asparaugs with the potatoes and Hollondaise sauce. For meat lovers: This fits a Wiener Schnitzel.