White Asparagus with Hollandaise Sauce

White Asparagus with Hollandaise Sauce

This White Asparagus with Hollandaise Sauce recipe is a sophisticated and delicious way to enjoy the unique flavor of white asparagus, complemented by a rich, velvety hollandaise sauce. It's perfect for a special occasion, brunch, or a fancy side dish.

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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 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)

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Instructions

1. Prepare the Asparagus

• Peel the Asparagus: Using a vegetable peeler, carefully peel the white asparagus. Start at the bottom and peel upward, as the skin can be tough.
• Trim the Ends: Trim about 1 to 2 inches off the bottom of each asparagus spear to remove the tough, woody ends.
• Boil the Asparagus: Bring a large pot of water to a boil, adding salt and sugar. Once boiling, carefully add the asparagus. Cook for 8-12 minutes, depending on the thickness of the spears. The asparagus should be tender but still firm to the bite.
• Once cooked, drain the asparagus and set it aside. Optionally, toss with a small amount of butter for added richness.

2. Make the Hollandaise Sauce

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

3. Serve

• Arrange the cooked white asparagus on a serving platter.
• Spoon the hollandaise sauce over the asparagus, making sure to coat it generously.
• Garnish with fresh herbs like parsley or tarragon, if desired, and serve with lemon wedges for extra freshness.

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Tips

• Peeling Tip: Since the skin of white asparagus can be tougher than green asparagus, be sure to peel each spear thoroughly for the best texture.
• Cooking the Asparagus: If you prefer a different method, you can also steam the asparagus or roast it, though boiling is the most traditional method for white asparagus.
• Make Ahead: Hollandaise sauce can be made ahead and gently reheated in a double boiler. If it becomes too thick, you can thin it with a small amount of warm water or more lemon juice.

This White Asparagus with Hollandaise Sauce is a delicate and indulgent dish, perfect for a spring meal or to elevate any dinner party. 🥂🌿