If you're looking for an easy and delicious recipe that always turns out well, green asparagus with hollandaise sauce are your best option. Whether you want to serve a special dinner or a more casual meal, this tender green asparagus recipe guarantees a spectacular result without fuss.
Hollandaise sauce, that creamy, silky blend of egg yolks, clarified butter and a touch of lemon, is the secret to taking your dishes to the next level. It's not only perfect for accompanying vegetables like asparagus, but it also shines alongside meats, fish or even eggs.
I hope you give the recipe a try. It's perfect for serving as a starter or a side dish, and this recipe guides you step by step to create a fresh, tasty and charming dish. If you follow it, I would love to hear your feedback and results!
How to make hollandaise sauce
Below, in the recipe, you'll see how to make hollandaise sauce. The recipe presented is provided by a French chef, and you can be sure it is very authentic. What I do warn you about is to pay close attention while making it; don't step away from the preparation: if you follow the hollandaise sauce recipe as we propose here, you'll see that we emulsify the yolk and lemon mixture directly in a saucepan over low heat (instead of using a bain-marie), which requires careful attention to avoid cooking the yolks too quickly. Then, it is removed from the heat to add the butter slowly, which is crucial to prevent the sauce from breaking.
Ingredients
- 16 green asparagus
- 200 g clarified butter
- 1 organic lemon
- 4 egg yolks
Preparation
- Place the Loqy De Buyer pot with plenty of water to boil.
- Grate the lemon peel and squeeze its juice. Set aside.
- Heat the butter to a temperature between 30 °C and 40 °C.
- In a saucepan (we used a copper one, nothing better for sauce preparation), emulsify the egg yolks and lemon juice over low heat until you obtain a creamy mixture.
- Whisk off the heat and add the butter little by little. Season and add the lemon zest. Your hollandaise sauce is ready!
- Trim the white tips and tie the asparagus, immerse them in boiling water for 5 minutes.
- Transfer them to a bowl of ice water.
- Drain them and arrange the asparagus on a plate. Serve with the hollandaise cream.
