Wash the asparagus and peel from the head to the end. Cut off the ends.
Put the asparagus in a pot and cover with water. Add salt and a pinch of sugar and cook for about 10 minutes until al dente. Be careful: asparagus will cook in the water and quickly become mushy. To enhance the flavour of the asparagus, add a fresh stalk of lovage to the cooking water.
When the asparagus is cooked, pour off 350 ml of the asparagus water. In a bowl, mix the egg yolks with the asparagus water and whisk together. Place the bowl in a bain-marie and heat everything while stirring. Now slowly add the melted butter, whisking the mixture constantly. Be patient and beat the sauce until it is creamy. Then take it off the heat.
Now taste and season with salt, nutmeg and a little pepper. Add a squeeze of lemon juice. Then put the sauce aside. Whip the cream until slightly stiff and fold it into the sauce.
Arrange the asparagus on a platter, pour a little sauce over it and garnish with parsley. Serve the rest of the cream and hollandaise sauce separately.