Asparagus With Hollandaise Sauce, The King Of Vegetables
This recipe features perfectly blanched green or white asparagus, traditionally prepared by peeling and cooking until crisp-tender. It's elegantly paired with a classic Hollandaise sauce, a rich emulsion of egg yolks, melted butter, fresh lemon juice, and a reduction of white wine vinegar with peppercorns. A sophisticated dish, ideal as a side or a light meal.
Equipment
- 1 Saucepan (medium) For boiling asparagus and as the base for a double boiler.
- 1 Heatproof Bowl To sit over the saucepan for the double boiler, essential for Hollandaise.
- 1 Whisk Crucial for emulsifying the Hollandaise sauce.
- 1 Vegetable Peeler For properly preparing the asparagus spears.
- 1 Small Saucepan For melting butter and reducing vinegar.
Ingredients
Main
- 12 green or white asparagus remove the outer skin with a peeler
- Salt & sugar
- Hollandaise Sauce:
- 1 tablespoon black peppercorns
- 2 tablespoons white wine vinegar
- 2 tablespoons Chopped parsley
- 2 tablespoons ice cold water
- 1 stick of butter
- 2 egg yolks
- Juice of one lemon
Instructions
- Peel the outer skin of the asparagus spears with a vegetable peeler, starting a couple of inches below the tip, and trim the woody ends.
- In a small saucepan, combine black peppercorns and white wine vinegar. Bring to a simmer and reduce by half. Strain out the peppercorns and set the vinegar reduction aside.
- Melt the stick of butter in a separate small saucepan over low heat, keeping it warm.
- Prepare a double boiler: Fill a medium saucepan with about an inch of water and bring to a gentle simmer. Place a heatproof bowl over it, ensuring the bottom of the bowl does not touch the water.
- In the heatproof bowl, whisk the egg yolks with the cooled vinegar reduction and ice-cold water until light and frothy.
- Place the bowl over the simmering water and continue whisking vigorously until the mixture thickens to a ribbon consistency; be careful not to scramble the eggs.
- Remove the bowl from the heat and slowly drizzle in the warm melted butter in a steady stream, continuously whisking until a thick, smooth emulsion forms.
- Stir in the fresh lemon juice and chopped parsley. Season the Hollandaise sauce with salt to taste. Keep warm over very low heat or a warm water bath.
- In a large pot, bring water to a rolling boil. Add a generous pinch of salt and a small pinch of sugar. Add the peeled asparagus and blanch for 2-5 minutes, depending on thickness, until crisp-tender.
- Drain the asparagus immediately and arrange on serving plates. Spoon the warm Hollandaise sauce generously over the asparagus and serve without delay.
Notes
For the asparagus, proper peeling, especially for white varieties, is key to tenderness. Blanching in generously salted and lightly sugared water until crisp-tender, then shocking in an ice bath, preserves vibrant color and texture. Hollandaise demands careful temperature control: use a double boiler to gently cook egg yolks without scrambling. Slowly drizzle warm, melted butter while continuously whisking to achieve a stable emulsion. If the sauce thickens too much, a few drops of hot water can adjust consistency; if it splits, try whisking in a teaspoon of hot water or another egg yolk. Fresh lemon juice provides vital brightness.