White Asparagus with Hollandaise
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
4 steps. 20 minutes total.
- 1
Prepare the asparagus
- a.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.
- 2
Cook the asparagus
- a.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.
- 3
Make the hollandaise sauce while the asparagus cooks
- a.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.
- b.In the heatproof bowl, whisk together the egg yolks, 2 tbsp lemon juice, and 1 tbsp water until the mixture is frothy and slightly pale.
- c.Place the bowl over the simmering water and whisk constantly and vigorously. Continue whisking for 3-5 minutes until the mixture has thickened enough to coat the back of a spoon and leaves a trail when you lift the whisk (forms a 'ribbon').
- d.Immediately remove the bowl from the heat to prevent the eggs from scrambling.
- e.Very slowly, in a thin, steady stream, drizzle in the warm melted butter while whisking continuously. The sauce will emulsify, becoming thick, creamy, and pale yellow.
- f.Once all the butter is incorporated, season the sauce with 0.5 tsp salt and a pinch of cayenne pepper. Whisk to combine. Taste and adjust seasoning if needed.
- 4
Serve immediately
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Peeling is essential for white asparagus as its skin is fibrous and bitter. Don't skip this step.
- 2For a foolproof hollandaise, control the heat carefully. If the bowl gets too hot, lift it off the pot for a few seconds while continuing to whisk.
- 3If your hollandaise breaks (separates), remove it from the heat and whisk in a teaspoon of very hot water, one drop at a time, until it comes back together.
- 4Hollandaise is best served immediately. To keep it warm for a short period (up to 30 minutes), you can place it in a pre-warmed thermos.
- 5The asparagus cooking water is flavorful. You can save it to use as a base for a spring vegetable soup.
- 6Serve this dish in the traditional German style with boiled new potatoes and a side of cured ham like Prosciutto or Schwarzwälder Schinken.
Adapt it for your goals.
Herbaceous Hollandaise
Stir 1 tablespoon of finely chopped fresh tarragon, dill, or parsley into the finished hollandaise sauce for a fresh, herbal note.
Blender HollandaiseBlender Hollandaise
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.
Main CourseMain Course
Transform this side dish into a full meal by serving it alongside boiled new potatoes, thinly sliced ham, and a simple green salad.
Why this is on our healthy list.
Rich in Vitamins and Minerals
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.
Supports Digestive Health
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.
Source of Healthy Fats and Nutrients
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.
Packed with Antioxidants
White asparagus contains several antioxidants, including glutathione, which plays a role in detoxification and protecting cells from oxidative stress.
Frequently asked questions
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.