White Asparagus with Hollandaise and Potatoes

White Asparagus with Hollandaise and Potatoes is a classic European dish that highlights the delicate flavor of white asparagus, paired with creamy, rich hollandaise sauce and tender potatoes. It’s a perfect dish for spring and can be served as a light main course or elegant side dish. Here's how to make it:

Ingredients:

For the White Asparagus:

• 1 bunch white asparagus (about 12-15 spears)
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon butter (optional)

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard (optional)
• 1/2 cup unsalted butter (1 stick), melted and kept warm
• Salt and freshly ground black pepper, to taste
• Pinch of cayenne pepper or paprika (optional, for a little heat)

For the Potatoes:

• 8-10 small baby potatoes (or 4 medium-sized potatoes, cut into chunks)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• Fresh herbs (rosemary or thyme, optional)

Instructions:

1. Prepare the White Asparagus:

• Peel the white asparagus with a vegetable peeler, starting just below the tips and working your way down to remove the tough outer skin.
• Cut off the woody ends of the asparagus (about 1-2 inches).
• Bring a large pot of water to a boil and add salt and sugar. Once the water is boiling, add the asparagus and cook for about 8-12 minutes (depending on the thickness of the spears) until tender but still slightly firm.
• Once cooked, remove the asparagus from the water and place them on a plate. You can drizzle with a little melted butter if desired.

2. Make the Hollandaise Sauce:

• In a heatproof bowl, whisk the egg yolks with lemon juice and Dijon mustard (if using). Whisk until the mixture becomes smooth and slightly pale.
• Set the bowl over a saucepan of simmering water (double boiler method). Be sure the bowl does not touch the water. Keep whisking until the yolks begin to thicken.
• Slowly drizzle in the melted butter, about a tablespoon at a time, whisking constantly to create a smooth emulsion. Continue until all the butter is incorporated and the sauce has thickened.
• Season with salt, pepper, and a pinch of cayenne or paprika, if desired. Keep the sauce warm.

3. Prepare the Potatoes:

• While the asparagus is cooking, place the potatoes in a separate pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
• Once cooked, drain the potatoes and allow them to cool slightly. If you’re using baby potatoes, you can leave them whole, or cut larger potatoes into chunks.
• Heat olive oil in a skillet over medium heat and sauté the potatoes until golden and crispy on the outside, about 5-7 minutes. Season with salt and pepper. Optionally, add some fresh herbs like rosemary or thyme for extra flavor.

4. Assemble the Dish:

• Arrange the cooked white asparagus on a serving platter or individual plates.
• Spoon the warm hollandaise sauce generously over the asparagus.
• Serve with the crispy sautéed potatoes on the side.

5. Garnish and Serve:

• Garnish the dish with fresh herbs or a sprinkle of paprika if you like.
• Serve immediately and enjoy the combination of creamy hollandaise, tender asparagus, and crispy potatoes!

This White Asparagus with Hollandaise and Potatoes is a wonderful dish that celebrates the freshness of white asparagus and the richness of hollandaise sauce. It’s perfect for special occasions or as a treat for yourself!