Asparagus with home made hollandaise sauce recipe

Asparagus with Home Made Hollandaise Sauce recipe

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Recipe intro

Indulge in the exquisite combination of tender asparagus spears and a rich, velvety homemade hollandaise sauce with this delightful recipe. Perfect for a special occasion or a luxurious weeknight dinner, this dish showcases the vibrant flavors of fresh asparagus paired with the creamy goodness of hollandaise. The asparagus is lightly steamed to retain its natural crunch and vibrant green color, while the hollandaise sauce adds a luscious, buttery texture that complements the earthy taste of the vegetable. Treat yourself to this elegant and flavorful recipe that will surely impress your taste buds and guests alike.

Keywords: asparagus, homemade, hollandaise sauce, recipe, indulgent

Asparagus with home made hollandaise sauce recipe details

Asparagus with home made hollandaise sauce recipe, recipe Rating: 4.8
Number of votes:123 

Ingredients

	For the asparagus:
2 kg	white asparagus, peeled
	salt
	sugar
1 tbsp	butter
	For the sauce:
2	shallots, finely chopped
1 tbsp	butter
200 g	butter
100 ml	white wine
4	white peppercorns
4	egg yolks
	salt
	cayenne pepper
½	lemon, juice

Instructions

Rinse the asparagus with cold water, then drain. Thoroughly peel the stalks and remove the woody ends. Put the ends and the peel into a saucepan, add salt and 2 litres of water. Bring to a boil and cook for 10 minutes. Strain the liquid into a saucepan, large enough for the asparagus. Add sugar and butter.

Sauté the shallots in 1 tablespoon of butter until lucent. Pour in the white wine and the crushed peppercorns and bring to a boil. Reduce the wine to half. Remove from heat and strain in a bowl. Melt 200 g butter in a small saucepan, remove from the heat and leave to cool.

Bring the asparagus stock to a boil again and cook the asparagus for 10-15 minutes until done, but still a bit firm to the bite.

Transfer the wine reduction into a water bath and whisk in the egg yolks. Whisk until creamy and thickened. Stirring constantly, add the melted butter bit by bit. The egg mixture and the butter should have more or less the same temperature, to avoid coagulation. Whisk until the butter is used up and the sauce smooth and well combined. Season to taste with salt, cayenne pepper and lemon juice.

Serve the asparagus with the Hollandaise sauce and new potatoes.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a