White Asparagus with Hollandaise
Tender, pale white asparagus spears gently poached until butter-soft, draped in a warm, velvety hollandaise sauce with the bright tang of fresh lemon. This classic European springtime plate feels elegant yet comes together with just a handful of simple ingredients.
For 4 servings
- 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. - 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. - 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. - 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. - 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel white asparagus from just below the tip to the base—the skin is tough and bitter.
- 2Add sugar to the poaching water to balance white asparagus' natural bitterness.
- 3Simmer gently, never boil, to keep the delicate tips intact and prevent mushiness.
- 4Whisk the melted butter into the yolks drop by drop at first to ensure the hollandaise emulsifies.
- 5If hollandaise gets too thick, whisk in a teaspoon of warm water to bring it back.
- 6Warm your serving plates so the hollandaise stays glossy and doesn't seize up.
- 7Cook the asparagus until a knife slides in easily—12–18 minutes depending on thickness.
Adapt it for your goals.
Herb hollandaise
Stir in 1 tablespoon of finely chopped fresh tarragon or chives after whisking in the lemon juice for an aromatic twist.
lower fatLower-fat
Replace half the butter with plain Greek yogurt and whisk in off the heat for a lighter hollandaise with tangy richness.
dairy freeDairy-free
Use a good-quality vegan butter block and substitute the egg yolks with 3 tablespoons of aquafaba whipped to soft peaks for a plant-based hollandaise.
Why this is on our healthy list.
Rich in Folate
White asparagus provides a good source of folate, which supports cell growth and is especially important during pregnancy.
Contains Antioxidants
Asparagus contains glutathione, a powerful antioxidant that helps protect cells from oxidative stress.
High in Vitamin K
A serving of white asparagus contributes to your daily vitamin K needs, important for bone health and blood clotting.
Low in Calories
Poached asparagus is naturally low in calories, making this a light yet satisfying starter or side dish.
Frequently asked questions
Yes, always peel white asparagus from just below the tip to the base, as its skin is tough, fibrous, and bitter.
