Peel the asparagus from just below the tip to the base of each stalk using a vegetable peeler. This helps prevent the asparagus from being stringy. Depending on the skin's thickness, you may need to peel a little deeper. You'll know it's sufficiently peeled when no fibrous strings remain.

Snap off the woody ends of each asparagus stalk.

Place the asparagus in a large pan, cover with boiling water, and cook over medium heat for 15–20 minutes. Cook the potatoes at the same time. Test the asparagus for doneness with a skewer, as you would a potato.

To prepare the Hollandaise, heat a non-stick pan over very low heat. Add the egg yolks and a few chunks of butter.

Whisk the egg yolks and butter together until the butter melts. Watch carefully and remove the pan from the heat if the egg yolks begin to cook.

Add a few more chunks of butter and continue whisking. Repeat this process, slowly incorporating the butter, similar to making aioli.

When the sauce has thickened (you may not use all the butter, or you may need a little more), stir in the lemon juice and continue whisking until the sauce thickens again. Taste and add more lemon juice if desired.

Gently warm the Katenschinken while the asparagus and potatoes finish cooking.

Drain the asparagus and potatoes, then arrange them on serving plates along with the Katenschinken (or in bowls for eating with chopsticks).

Ladle the Hollandaise sauce over the asparagus and garnish with fresh chives before serving.