If you're looking for an easy and delicious recipe that always turns out well, green asparagus with hollandaise sauce is your best option. Whether you want to serve a special dinner or a more casual meal, this recipe for tender green asparagus ensures a spectacular result without complications.
Hollandaise sauce, that creamy, silky blend of egg yolks, clarified butter and a hint of lemon, is the secret to taking your dishes to the next level. Not only is it perfect to accompany vegetables like asparagus, but it also shines alongside meat, fish or even eggs.
I hope you'll be inspired to try this recipe. It's perfect as a starter or side dish , and this recipe guides you step by step to create a fresh, tasty and charming dish. If you follow it, I'd love to hear your opinion and results!
How to make hollandaise sauce
Below in the recipe you will see how to make hollandaise sauce . The recipe presented is provided by a French chef, and you can be sure that it is as authentic as can be. What I do warn you about is to pay close attention when making it, do not deviate from the preparation: if you follow the recipe for hollandaise sauce as we propose it here today, you will see that we emulsify the mixture of yolks and lemon directly in a saucepan over low heat (instead of doing it in a bain-marie), which requires a lot of attention to prevent the yolks from cooking too quickly. Then, it is removed from the heat to slowly add the butter, which is crucial so that the sauce does not curdle.
Ingredients
- 16 green asparagus
- 200 g clarified butter
- 1 organic lemon
- 4 egg yolks
Preparation
- Put the Loqy De Buyer pot with plenty of water to boil.
- Grate the lemon zest and squeeze out 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 preparing sauces), emulsify the egg yolks and lemon juice over low heat until you obtain a creamy mixture.
- Remove from heat and add the butter little by little. Season and add the lemon zest. Your Hollandaise sauce is ready!
- Cut off the white tips and tie the asparagus together, then immerse them in boiling water for 5 minutes.
- Transfer them to a container with ice water.
- Drain and arrange the asparagus on a plate. Serve with the Dutch cream.
