White Asparagus in Hollandaise Sauce

A typical way to enjoy asparagus, the hollandaise sauce is trendier than just mayonnaise.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 4 Cook: 20 min

Ingredients

White asparagus 12
Lemon juice 1/8
Sauce hollandaise:
Egg yolks 2
White wine same amount as egg yolks
Butter 60g
Salt 1-2 pinches
Lemon juice 2 tsp

Method

1
Make the hollandaise sauce: put the egg yolks and white wine in a bowl and whisk well.
2
Make a bain marie. Put Step 1 over a bowl of hot water (80-84℃) and whisk well. It will firm up in 3-4 minutes and be light and fluffy.
3
Add the clarified butter (see note) a bit at a time and mix well. Add the salt and lemon juice and mix, see recipe ID: 1913.
4
It's ready when you can turn the bowl upside down without it dripping out.
5
Peel the asparagus, leaving the top 5cm unpeeled. Keep the peel.
6
Boil water in a large frying pan and add the peel to create flavour. Add lemon juice to stop it browning.
7
Put the asparagus stalks in the water first for 10 seconds, then lay the whole spears in and boil for 5 minutes.
8
Remove, pat dry and put on a serving dish. Pour over the hollandaise sauce while the asparagus is still warm.

Tips & Note

●To get clarified butter, microwave for 30-40 seconds and use only the top clear golden liquid, leaving the white solids.
●If the water for the bain marie is too high, the mixture will curdle, if it's too low, it will not firm up
●You can enjoy this with green asparagus as well
●The hollandaise sauce can also be used in Eggs Benedict

White Asparagus in Hollandaise Sauce

A typical way to enjoy asparagus, the hollandaise sauce is trendier than just mayonnaise.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 4

Cook: 20 min

Ingredients

White asparagus 12
Lemon juice 1/8
Sauce hollandaise:
Egg yolks 2
White wine same amount as egg yolks
Butter 60g
Salt 1-2 pinches
Lemon juice 2 tsp

White Asparagus in Hollandaise Sauce

Recipe ID :1912 Posted on 01 JUN 2016

Serves 4

Cook 20min
views 6,045
printed 46

saved 0

A typical way to enjoy asparagus, the hollandaise sauce is trendier than just mayonnaise.

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Ingredients

Print Ingredients Email Ingredients
12
1/8
2
same amount as egg yolks
60g
1-2 pinches
2 tsp

Method

Cook
20min
1
Make the hollandaise sauce:put the egg yolks and white wine in a bowl and whisk well.
2
Make a bain marie. Put Step 1 over a bowl of hot water (80-84℃) and whisk well. It will firm up in 3-4 minutes and be light and fluffy.
3
Add the clarified butter (see note) a bit at a time and mix well. Add the salt and lemon juice and mix, see recipe ID: 1913.
4
It's ready when you can turn the bowl upside down without it dripping out.
5
Peel the asparagus, leaving the top 5cm unpeeled. Keep the peel.
6
Boil water in a large frying pan and add the peel to create flavour. Add lemon juice to stop it browning.
7
Put the asparagus stalks in the water first for 10 seconds, then lay the whole spears in and boil for 5 minutes.
8
Remove, pat dry and put on a serving dish. Pour over the hollandaise sauce while the asparagus is still warm.

Tips & Note

●To get clarified butter, microwave for 30-40 seconds and use only the top clear golden liquid, leaving the white solids.
●If the water for the bain marie is too high, the mixture will curdle, if it's too low, it will not firm up
●You can enjoy this with green asparagus as well
●The hollandaise sauce can also be used in Eggs Benedict

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