Serves 2

approx. 500g pork chops
approx. 600g white asparagus
salt/pepper
butter

Hollandaise sauce:
330 ml Feldschlösschen Braufrisch
100 g butter
2 egg yolks
Salt 

In the kitchen:
Peel the asparagus and trim off the woody ends.
Rinse the pork chops under cold water and pat dry.

On the grill:

Preheat the grill to 250°C and set the Weber Lumin to the steaming function.
Steam the asparagus on the grill grate for about 25 minutes.
Season with salt and brush with melted butter.

After about 15 minutes, sear the cutlets over direct heat and, after about 2 minutes, rotate them 90° to create grill marks. Grill for another 2 minutes, then flip.
Repeat the process.

If the meat is still sticking to the grate, do not tear it; let it continue grilling.
Once it’s sufficiently seared, the meat will release from the grate.

Grill the chops until they reach an internal temperature of 65°C.
Slice them open and season with salt and pepper.

For the hollandaise, warm the beer. Do not let the beer boil. Whisk the egg yolks over a double boiler until frothy. Remove from the heat and very slowly stir in the butter. Mix with the beer and season to taste with lemon juice, salt, and pepper.

Pair with Feldschlösschen Pale Ale.