White Asparagus with Hollandaise Sauce
White asparagus with Hollandaise sauce is a recipe featuring fresh ingredients from the Classic Sauces category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kg white asparagus
- Salt
- 1 tsp butter
- 2 tbsp lemon juice
- a pinch of sugar
- 250 g butter
- 3 egg yolks
- 4 tbsp dry white wine
- 1 tbsp Lemon Juice
- Salt
- white pepper (ground)
- chives sprigs for garnish
Instructions
-
1.
Peel the asparagus thoroughly and trim off the woody ends. Bring plenty of water to a boil with 1 tsp salt, butter, lemon juice, and sugar, then cook the white asparagus for about 25 minutes.
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2.
To make the Hollandaise, melt the butter and skim off the foam. Place the egg yolks and wine in a metal bowl and whisk over a hot water bath until creamy. Remove from heat; add the melted butter first dropwise, then in a thin stream while constantly stirring, until a smooth sauce forms. The egg mixture must not curdle. Season with lemon juice, salt, and pepper, then serve over the asparagus garnished with chives.
