White Asparagus with Hollandaise

1. 1
   prep · ~10 min

   Peel and trim the white asparagus.

   1.Using a vegetable peeler, peel each spear from just below the tip to the cut end, removing the fibrous outer layer.

   2.Snap or cut off the tough woody base of each spear (about 1-2 inches).

   3.Trim all spears to roughly the same length so they cook evenly.

   TIPWhite asparagus is always peeled — the skin is bitter and fibrous, much tougher than green asparagus.
2. 2
   boil · ~20 min

   Poach the white asparagus until tender.

   1.Fill a large wide pot with enough water to submerge the spears. Add the salt and sugar.

   2.Bring to a rolling boil over high heat, then gently lower the asparagus into the water.

   3.Reduce heat to a gentle simmer and cook for 12 to 18 minutes, depending on thickness, until a knife slides in easily.

   4.Lift the spears carefully with tongs, drain on a clean kitchen towel, and keep warm.

   TIPThe sugar balances the slight bitterness of white asparagus. Don't let the water boil violently — a gentle simmer keeps the tips intact.
3. 3
   mix · ~5 min

   Set up a double boiler for the hollandaise.

   1.Pour an inch of water into the saucepan and bring to a bare simmer — small bubbles, not boiling.

   2.Place the heatproof mixing bowl on top, making sure the bottom doesn't touch the water.

   TIPToo much heat will scramble the eggs; the steam should be gentle. If the bowl feels hot to touch, lift it off the pot for a moment.
4. 4
   mix · ~7 min

   Whisk the egg yolks and make the hollandaise.

   1.In the bowl over the simmering water, whisk the egg yolks with the 2 tablespoons of hot water until thick and pale yellow, about 2 minutes.

   2.Very slowly drizzle in the warm melted butter, a few drops at a time at first, whisking constantly.

   3.Once about half the butter is incorporated and the sauce looks thick, you can add the rest in a thin steady stream.

   4.Whisk in the lemon juice, a pinch of salt, and a pinch of black pepper. Taste and adjust lemon or salt.

   5.Remove from heat immediately once the sauce is thick, smooth, and coats the back of a spoon.

   TIPPour the butter in very slowly at the start — if you rush, the sauce will break. If it gets too thick, whisk in a teaspoon of warm water to loosen.
5. 5
   assemble · ~2 min

   Plate the asparagus and spoon over the hollandaise.

   1.Arrange 4 warm white asparagus spears on each plate.

   2.Spoon a generous ribbon of warm hollandaise sauce across the middle of the spears, leaving the tips visible.

   3.Serve immediately while the sauce is still warm and glossy.

   TIPWarm the plates before serving — hollandaise can seize up on a cold plate.

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