Classic Asparagus with Homemade Hollandaise Sauce
Experience spring on a plate with this timeless classic. Tender, perfectly cooked asparagus meets a light, creamy Hollandaise sauce – a true culinary delight that you can easily prepare yourself. This recipe will guide you step-by-step to a perfect result.
Preparation
20 min.
Cook / Bake
20 min.
Servings
2
Calories
620 kcal
Ingredients
for 2 servingsAmounts are automatically adjusted.
For the Asparagus
- 500 gWhite Asparagus
- 1 tspSugar
- 1 tspSalt
- 1 tbspButterMilch
For the Hollandaise Sauce
- 3 largeEgg Yolks
- 150 gUnsalted ButterMilch
- 2 tbspLemon Juice
- 1 pinchSalt(to taste)
- 1 pinchWhite Pepper(to taste)
- pinchCayenne Pepper(optional)
Instructions
First, prepare the asparagus. Peel the white asparagus thoroughly from just below the head to the end. Cut off the woody ends (about 1 inch).
Bring a large pot of water to a boil. Add the sugar, salt, and 1 tablespoon of butter to the water. This will enhance the flavor of the asparagus.
Carefully place the peeled asparagus into the boiling water. Reduce the heat to medium and simmer for 12-18 minutes, depending on the thickness of the asparagus. It should be tender but still have a slight bite. Remove the asparagus and drain well.
While the asparagus is cooking, prepare the Hollandaise sauce. Melt the 150g of unsalted butter in a small saucepan over low heat. Skim off any foam that rises to the surface. Keep the clarified butter warm.
In a heatproof bowl, whisk the egg yolks and lemon juice together until light and frothy. Place the bowl over a saucepan with simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water.
Continuously whisk the egg yolk mixture vigorously until it thickens and forms ribbons when the whisk is lifted. This can take about 5-8 minutes. Be careful not to overheat the eggs, or they will scramble.
Remove the bowl from the heat. Gradually drizzle in the warm clarified butter in a thin stream, whisking constantly and vigorously. Continue whisking until all the butter is incorporated and the sauce is thick and creamy.
Season the Hollandaise sauce with salt, white pepper, and a pinch of cayenne pepper (if using). Taste and adjust seasonings as needed. If the sauce is too thick, whisk in a teaspoon of warm water until it reaches the desired consistency.
Arrange the cooked asparagus on plates and generously spoon the warm Hollandaise sauce over it. Serve immediately and enjoy your classic spring dish!
💡 Tipp
Varianten
- For a citrusy twist, add a touch of orange zest to the Hollandaise.
- Serve with pan-fried ham or smoked salmon for a heartier meal.
- Try adding a pinch of freshly grated nutmeg to the Hollandaise for a subtle warmth.
Ersatz & Alternativen
- If you don't have fresh lemon juice, a good quality bottled lemon juice can be used, though fresh is always preferred.
- For a dairy-free option, you might explore vegan Hollandaise recipes using plant-based butter and cashews, but the classic recipe relies on dairy.
Aufbewahrung
Hollandaise sauce is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently over a double boiler, whisking constantly, and add a splash of warm water if it's too thick.
Einfrieren
Hollandaise sauce does not freeze well, as it tends to separate upon thawing.
Nutrition per serving
Calories
620 kcal
Protein
11 g
Carbohydrates
12 g
Fat
60 g
Fiber
4 g
Recipe on TomTaste: https://tomtaste.com/recipe/classic-asparagus-with-homemade-hollandaise-sauce
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