Classic White Asparagus with Hollandaise Sauce
A traditional European delicacy featuring tender white asparagus served with rich Hollandaise sauce, ham, and boiled potatoes.
Equipment
- Vegetable Peeler
- Large Pot
- Whisk
- Double Boiler
Ingrédients
White Asparagus
- 1 lb white asparagus peeled and trimmed
- 4 cups water for boiling
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp butter for flavor
Hollandaise Sauce
- 2 egg yolks
- 1 tbsp lemon juice
- 1/2 cup melted butter
- 1 pinch salt to taste
- 1 pinch cayenne pepper optional
Instructions
- Bring 4 cups of water to a gentle boil in a large pot. Add salt, sugar, and butter.
- Add the white asparagus spears and simmer for 8–12 minutes, until fork-tender. Drain and set aside.
- In a heatproof bowl, whisk together egg yolks and lemon juice.
- Place the bowl over a pot of simmering water (double boiler method) and whisk constantly.
- Slowly drizzle in the melted butter, whisking until the sauce thickens.
- Remove from heat and season with salt and cayenne pepper.
- Drizzle the warm Hollandaise sauce over the cooked white asparagus and serve immediately.
Notes
This dish pairs beautifully with boiled potatoes, ham, smoked salmon, poached eggs, or crusty bread.