The asparagus season is ongoing right now. This is the reason why I have for you the recipe for white asparagus with homemade hollandaise sauce. Not that the season is over again and I have to wait another year until I can publish the recipe. I like asparagus but so far I have never eaten it with sauce hollandaise. I wanted to try this for such a long time, but I was a bit afraid of the sauce. And I did not want to use a finished product. Well ... this year I dared to prepare the sauce and now I can present the recipe here.
You need:
500
g white asparagus
160
g butter
2
egg yolks
2
tbsp water
1
tbsp lemon juice, freshly squeezed
salt
pepper
nutmeg
Servings: 2
This is how we proceed:
- Wash asparagus, remove wooden ends and peel. In a saucepan bring water to a boil. When the water boils, add half a teaspoonful of salt. Add the asparagus and cook for 15-25 minutes (depending on it’s thickness).
- In the meantime melt the butter over low heat. Place the egg yolks, lemon juice, water and salt in a metal bowl and place over a pot with simmering water. The bottom of the metal bowl should lightly touch the water. Mix with the mixer until the mass is creamy and the volume has doubled.
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Season with salt, pepper and nutmeg.
Arrange asparagus on plates, spoon the sauce over it and serve immediately!
This time, I couldn’t take any step-by-step photos, since I had to be pretty fast, otherwise the egg will scramble. When the sauce is ready, the asparagus should also be, otherwise the sauce will thicken.
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