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Tender, delicate white asparagus, a celebrated spring treat, is perfectly paired with a rich, creamy, and tangy homemade hollandaise sauce. This classic European dish is simple elegance on a plate.
For 4 servings
Prepare the asparagus. Wash the spears thoroughly. Lay a spear flat on a cutting board and use a vegetable peeler to remove the fibrous outer skin, starting about 1 inch below the tip and peeling down to the base. Snap off and discard the woody ends, typically the bottom 1-2 inches.
Cook the asparagus. In a large, wide pot or an asparagus steamer, bring 2 liters of water to a boil. Add 1 tsp salt, the sugar, 1 tbsp butter, and 1 tbsp lemon juice. Carefully place the peeled asparagus into the water, reduce the heat to maintain a gentle simmer (do not boil vigorously), and cook for 12-15 minutes, depending on thickness. The asparagus is done when the thickest part of a spear can be easily pierced with a paring knife.
Make the hollandaise sauce while the asparagus cooks. Set up a double boiler by placing a heatproof bowl over a saucepan with about an inch of gently simmering water. Ensure the bottom of the bowl does not touch the water.
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Tender, delicate white asparagus, a celebrated spring treat, is perfectly paired with a rich, creamy, and tangy homemade hollandaise sauce. This classic European dish is simple elegance on a plate.
This german_american recipe takes 35 minutes to prepare and yields 4 servings. At 115.11 calories per serving with 7.08g of protein, it's a moderately challenging recipe perfect for side or lunch or brunch or appetizer.
Serve immediately. Using tongs, carefully lift the cooked asparagus from the water, allowing excess water to drain off. Arrange the spears on a warm serving platter. Generously spoon the fresh hollandaise sauce over the middle of the spears, garnish with finely chopped chives, and serve right away.
Stir 1 tablespoon of finely chopped fresh tarragon, dill, or parsley into the finished hollandaise sauce for a fresh, herbal note.
For a quicker method, combine egg yolks, lemon juice, and salt in a blender. With the blender running on low, very slowly stream in the hot melted butter until emulsified. This version is often lighter and frothier.
Transform this side dish into a full meal by serving it alongside boiled new potatoes, thinly sliced ham, and a simple green salad.
Asparagus is an excellent source of Vitamin K, essential for blood clotting and bone health, as well as folate, which is crucial for cell growth.
The high content of insoluble fiber in asparagus adds bulk to stool and supports regular bowel movements. It also contains inulin, a prebiotic fiber that feeds beneficial gut bacteria.
The egg yolks in the hollandaise sauce are a great source of choline, important for brain health, and provide healthy fats that aid in the absorption of fat-soluble vitamins from the asparagus.
White asparagus contains several antioxidants, including glutathione, which plays a role in detoxification and protecting cells from oxidative stress.
It's a dish of balance. White asparagus itself is very healthy—low in calories and a great source of fiber, folate, and vitamins C and K. However, hollandaise sauce is rich and high in calories and saturated fat due to the butter and egg yolks. Enjoyed in moderation as part of a balanced meal, it can be a delicious treat.
A typical serving of this recipe contains approximately 295-320 calories. Most of the calories come from the hollandaise sauce.
A 'broken' or separated sauce can usually be saved. Remove the bowl from the heat. In a separate clean bowl, place one teaspoon of hot water. Whisking constantly, add the broken sauce to the water, one drop at a time, until it emulsifies and becomes smooth again.
They are the same plant, but white asparagus is grown entirely underground or covered with soil (a process called etiolation). This prevents sunlight from reaching the spears, so they don't produce chlorophyll, which is what makes green asparagus green. As a result, white asparagus has a more delicate, milder flavor and a more tender texture.
Hollandaise is best served fresh. Due to the raw egg yolks, it's not safe to store for long periods. If you must make it slightly ahead, you can keep it warm for up to 30 minutes in a pre-warmed thermos or in its double boiler bowl over warm (not hot) water, whisking occasionally.
This is a classic German technique. The sugar helps to counteract any potential bitterness in the asparagus, while the lemon juice and butter enhance its delicate flavor and help keep the spears bright white.