White Asparagus with Hollandaise Sauce

White Asparagus with Hollandaise Sauce

This classic dish of White Asparagus with Hollandaise Sauce is a delicious and elegant way to enjoy the tender, slightly earthy flavor of white asparagus. The rich, creamy hollandaise sauce pairs perfectly with the asparagus, creating a refined dish that works well as a side or a light main course.

---

Ingredients

(Serves 4)

For the White Asparagus:

• 2 pounds white asparagus (fresh, peeled)
• 1 tablespoon salt (for the water)
• 1 tablespoon sugar (for the water)
• 1 tablespoon unsalted butter (optional, for serving)

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon fresh lemon juice (or more to taste)
• 1 teaspoon Dijon mustard (optional, for a slight tang)
• 1/2 cup (1 stick) unsalted butter, melted and kept warm
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• Pinch of cayenne pepper or white pepper (optional)

---

Instructions

1. Prepare the Asparagus

• Peel the Asparagus: Begin by peeling the white asparagus with a vegetable peeler. Start at the bottom and work your way up to the tip, as the skin can be tough.
• Trim the Ends: Cut off the tough, woody ends of the asparagus (about 1 to 2 inches from the bottom).
• Boil the Asparagus: In a large pot, fill with water, add salt and sugar, and bring it to a boil. Add the asparagus and cook for 8-12 minutes, depending on the thickness of the stalks. The asparagus should be tender but still have a slight bite.
• Once cooked, remove the asparagus from the pot and set it aside. Optionally, you can toss the asparagus with a little butter for extra richness.

2. Make the Hollandaise Sauce

• Whisk the Egg Yolks: In a medium heatproof bowl, whisk the egg yolks, lemon juice, and Dijon mustard (if using) together.
• Create a Double Boiler: Place the bowl over a pot of simmering water (the bowl should not touch the water). Continuously whisk the egg mixture until it thickens slightly and becomes pale in color, about 2-3 minutes.
• Add the Butter: Slowly drizzle in the warm melted butter, whisking constantly to incorporate the butter into the yolks. Continue whisking until the sauce thickens and becomes creamy.
• Season the Sauce: Add salt, pepper, and cayenne or white pepper, if using. Taste and adjust the seasoning with more lemon juice or salt, if needed.

3. Serve

• Arrange the cooked asparagus on a serving platter.
• Spoon the hollandaise sauce over the asparagus and garnish with extra fresh herbs, if desired (such as chives or parsley). Serve immediately.

---

Tips

• Making the Hollandaise in Advance: While fresh hollandaise is best, you can make it ahead of time and gently reheat it in a double boiler before serving. If it becomes too thick, add a teaspoon of warm water or lemon juice to loosen it.
• Asparagus Thickness: If your asparagus is particularly thick, you may need to cook it a bit longer. If it’s thin, it will cook faster, so keep an eye on it.
• Add-ins: For extra flavor, you can sprinkle the finished dish with fresh herbs like tarragon, parsley, or chives, or add a few slices of crispy prosciutto.

White Asparagus with Hollandaise Sauce is a perfect dish for a spring or summer meal, pairing beautifully with fish, steak, or eggs for a classic brunch. 🥂🌿