It's asparagus time and everyone is happy! We are no exception and even think a long time in advance which wine we should recommend as this year's asparagus wine. This year it is the Minho Verde Camaleaõ. After the wine question, the question of the appropriate accompaniment must be discussed: this time we have asparagus with buttered sardines from La Perle des Dieux and a quick Hollandaise sauce. The recipe comes from Thomas Vetter from the Sardinen.Bar. I visited him in his shop in Berlin Schöneberg and cooked the recipe with him.