I love this recipe because it combines the elegance of white asparagus with the rich and velvety texture of homemade hollandaise sauce, transforming a simple meal into a gourmet experience right at home. Plus, there’s something incredibly satisfying about whisking together egg yolks and lemon juice to create a perfect emulsion, which makes me feel like a top chef in my own kitchen.
I adore the tender taste of white asparagus, particularly when it’s joined by a lavish Hollandaise sauce. In this dish, I gently steam a pound of white asparagus with a modicum of unsalted butter, salt, and sugar.
The creamy Hollandaise—made with fresh egg yolks and a flirtation of lemon juice—adds the perfect finishing touch. The flavor medley hits my palate with the crackling crunch of earthy notes and the smooth sweep of luxe ones.
Ingredients
White asparagus contains few calories and is a good provider of fiber and antioxidants.
Yolks from eggs: They are abundant in protein and nutritious fats and are necessary for the emulsification of sauces.
Lemon juice: Adds sharpness, is high in vitamin C, and heightens taste.
Butter offers a texture that is both creamy and rich in flavor.
It is a source of healthy fats.
Cayenne pepper: Introduces a warm undertone, noted for its heat-raising strengths.
Ingredient Quantities
- 1 lb white asparagus, trimmed and peeled
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons unsalted butter (for steaming)
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted and warm
- Pinch of cayenne pepper
- Salt, to taste
- White pepper, to taste
Instructions
1. Prepare the white asparagus by trimming the woody ends and peeling the spears from just below the tips downward.
2. A large pot of water is what you need, into which you add 1 tablespoon of salt, 1 tablespoon of sugar, and 2 tablespoons of unsalted butter. You then bring the water to a gentle boil.
3. Gently place the asparagus into the pot and allow it to gently bubble away for 8-10 minutes or until you can pierce it easily with a fork. Drain the asparagus and set aside.
4. To make the hollandaise sauce, begin by combining the egg yolks and 1 tablespoon of lemon juice in a bowl that can withstand heat. Whisk the mixture together until it is light and creamy; it may not exactly double in volume, but it should increase significantly. The key to a successful hollandaise sauce is to keep the egg yolks from scrambling.
5. Place the bowl atop a pot of gently simmering water, being careful that the bowl’s bottom does not touch the water. Whisk the ingredients in the bowl constantly until the yolks thicken slightly.
6. Add the melted, unsalted butter a little at a time, whisking always and making sure to mix until the emulsion is creamy.
7. After incorporating all the butter, add a pinch of cayenne pepper.
8. Taste the hollandaise sauce for salt and white pepper. If it doesn’t need any more of that, go ahead and pour it.
9. Place the cooked white asparagus on a serving platter.
10. Pour the hollandaise sauce over the asparagus with a liberal hand and bring it to your dining table straightaway. Savor the refined dish!
Equipment Needed
1. Vegetable peeler
2. Cutting board
3. Knife
4. Large pot
5. Measuring spoons
6. Slotted spoon or tongs
7. Heatproof mixing bowl
8. Whisk
9. Small saucepan (for melting butter)
10. Serving platter
FAQ
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Q: Can I use green asparagus instead of white?
A: Yes, you can substitute green asparagus, but the flavor will be slightly different and the cooking time may be reduced. -
Q: What does peeling the asparagus do?
A: Peeling the asparagus removes the tough outer skin, making the asparagus more tender and pleasant to eat. -
Q: How do I know when the asparagus is cooked?
A: The asparagus is cooked when it is tender yet still slightly firm to the touch. A fork should easily pierce the stalks. -
Q: What is the best way to keep Hollandaise sauce warm?
A: Keep the Hollandaise sauce warm by placing it in a heat-safe bowl over a pot of simmering water, stirring occasionally to maintain its texture. -
Q: Can I make the Hollandaise sauce ahead of time?
A: Hollandaise sauce is best made fresh, but it can be kept warm for up to 1 hour. If necessary, reheat gently over a double boiler. -
Q: Is there an alternative to using cayenne pepper?
A: Yes, you can use a dash of paprika or omit it entirely if you prefer a milder sauce.
Substitutions and Variations
One can substitute 1 tablespoon honey for 1 tablespoon sugar in order to obtain a mild variation in sweetness.
For a different flavor profile, substitute 2 tablespoons olive oil for the 2 tablespoons unsalted butter (for steaming).
1 tablespoon white wine vinegar can replace 1 tablespoon lemon juice for a tangy twist.
Cayenne pepper can be substituted with a pinch of paprika for less heat and a smoky flavor.
Black pepper can be used instead of white pepper if a more robust flavor is desired.
Pro Tips
1. Peeling Technique: Use a vegetable peeler to ensure you peel the white asparagus evenly from just below the tip downward. This ensures even cooking and enhances the texture.
2. Gentle Cooking: When you boil the asparagus, ensure the water is at a gentle boil rather than a rolling one. This helps preserve the delicate texture of the asparagus and avoids breaking the spears.
3. Perfect Hollandaise: When making the hollandaise sauce, ensure the bowl is not touching the simmering water. The indirect heat helps prevent the egg yolks from scrambling while thickening.
4. Butter Temperature: Make sure the melted butter is warm, not hot, before adding it to the egg yolks. This helps to create a smooth emulsion without cooking the yolks.
5. Serving Freshness: Serve the dish immediately after pouring the hollandaise over the asparagus. Hollandaise sauce can lose its ideal texture as it cools, so prompt serving ensures the dish is at its best.
White Asparagus With Hollandaise Recipe
My favorite White Asparagus With Hollandaise Recipe
Equipment Needed:
1. Vegetable peeler
2. Cutting board
3. Knife
4. Large pot
5. Measuring spoons
6. Slotted spoon or tongs
7. Heatproof mixing bowl
8. Whisk
9. Small saucepan (for melting butter)
10. Serving platter
Ingredients:
- 1 lb white asparagus, trimmed and peeled
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons unsalted butter (for steaming)
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted and warm
- Pinch of cayenne pepper
- Salt, to taste
- White pepper, to taste
Instructions:
1. Prepare the white asparagus by trimming the woody ends and peeling the spears from just below the tips downward.
2. A large pot of water is what you need, into which you add 1 tablespoon of salt, 1 tablespoon of sugar, and 2 tablespoons of unsalted butter. You then bring the water to a gentle boil.
3. Gently place the asparagus into the pot and allow it to gently bubble away for 8-10 minutes or until you can pierce it easily with a fork. Drain the asparagus and set aside.
4. To make the hollandaise sauce, begin by combining the egg yolks and 1 tablespoon of lemon juice in a bowl that can withstand heat. Whisk the mixture together until it is light and creamy; it may not exactly double in volume, but it should increase significantly. The key to a successful hollandaise sauce is to keep the egg yolks from scrambling.
5. Place the bowl atop a pot of gently simmering water, being careful that the bowl’s bottom does not touch the water. Whisk the ingredients in the bowl constantly until the yolks thicken slightly.
6. Add the melted, unsalted butter a little at a time, whisking always and making sure to mix until the emulsion is creamy.
7. After incorporating all the butter, add a pinch of cayenne pepper.
8. Taste the hollandaise sauce for salt and white pepper. If it doesn’t need any more of that, go ahead and pour it.
9. Place the cooked white asparagus on a serving platter.
10. Pour the hollandaise sauce over the asparagus with a liberal hand and bring it to your dining table straightaway. Savor the refined dish!
