Asparagus platter with Wiener schnitzel and herb hollandaise

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2 kg white asparagus
4 Pork schnitzel (approx. 140 g each)
2 Eggs (size M)
100 g breadcrumbs
Salt
pepper
2 EL flour
1 kg Potatoes
2 shallots
8 Peppercorns
5 EL white wine vinegar
1 TL Sugar
250 g Butter
3 Egg yolk (size M)
25 g Truffle butter
8–10 sheets basil
5 Stalk (s) Parsley
3–4 EL Oil
some squirts of lemon juice
some Slices Lemons

75 minutes

very easy

1.: Wash and peel the asparagus and cut off the woody ends. Wash the meat, pat dry, if necessary pat flat and cut in half. Whisk eggs. Season breadcrumbs with salt and pepper. Turn the schnitzel first in flour, then in egg and then in breadcrumbs. Chill the breaded schnitzel
2.: Peel the potatoes, wash them thoroughly and cook in boiling salted water for 20-25 minutes. Peel and finely dice shallots. Lightly mash the peppercorns in a mortar. Bring 100 ml of water, vinegar, shallots and pepper to the boil in a small saucepan. Let simmer until the liquid is reduced by about 1/3. Pour through a sieve and let cool briefly
3.: asparagus in the boilingBoil salted water with 1 teaspoon of sugar for 12–15 minutes. Melt butter in a small saucepan over low heat until it separates into three layers. (A thin top layer of foam made of protein residue, the thick yellow butter fat in the middle and the whey that has settled at the bottom.) After this process, skim off the foam that has formed above with a spoon and slowly pour the butter fat into a bowl so that the whey remains in the pan
4.: Mix the egg yolks with the cooled reduction, whisk on a moderately hot water bath with a whisk until a thick, creamy foam has formed. Stir the clarified butter first drop by drop, then in a thin stream into the egg yolk cream until a thick sauce is formed. Keep warm
5.: Melt the truffle butter in a small saucepan over low heat. Allow to cool slightly. Wash the basil, shake dry and finely chop except for a few leaves for garnish. Wash the parsley, shake dry and chop finely
6.: Heat the oil in two pans, fry the meat on each side over a medium heat for about 2 minutes. Pour the truffle butter into the hollandaise and stir in. Season with lemon juice, salt and pepper. Stir the herbs into the sauce, with the exception of a few for garnish.
7.: Lift the asparagus out of the water. Drain the potatoes. Serve the meat, asparagus with hollandaise and potatoes sprinkled with the remaining herbs. Garnish with basil and lemon wedges. Add the rest of the Hollandaise