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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
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White Asparagus in Hollandaise Sauce

Recipe ID :1912 Posted on 01 JUN 2016
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Serves 4

Cook 20min
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A typical way to enjoy asparagus, the hollandaise sauce is trendier than just mayonnaise.

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Deepseafish
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Deepseafish
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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

Category

France Boiled Sauces Alcohol Asparagus Eggs Christmas Easter Home Party Romantic Dinner Valentine's Day

Related spears Sauce Hollandaise white asparagus mayonnaise egg yolks lemon juice white wine
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