Green asparagus with hollandaise sauce

Green asparagus with hollandaise sauce

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 guarantees spectacular results without any hassle.

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. Not only is it perfect for pairing with vegetables like asparagus, but it also shines alongside meats, fish, or even eggs.

I hope you give this recipe a try. It's perfect to serve as a starter or side dish, and this recipe guides you step by step to create a fresh, flavorful, and charming dish. If you follow it, I'd love to hear what you think and how it turns out!

How to make hollandaise sauce

You probably already know, or have heard, that hollandaise sauce is one of the five mother sauces of French cuisine, known for its creamy texture and its mild, slightly tangy flavor, thanks to the lemon. It is made mainly with egg yolks, clarified butter, and lemon juice, and is usually seasoned with salt and pepper. It is commonly found in dishes such as eggs Benedict, asparagus, fish, and seafood, as well as being an excellent accompaniment for meats cooked on the grill.

Further down, in the recipe, you will see how to prepare hollandaise sauce. The recipe presented here comes from a French chef, and you can be sure it is as authentic as it gets. One thing I do want to warn you about is to pay close attention while making it; do not step away from the preparation: if you follow the hollandaise sauce recipe as we present it here today, you will see that we emulsify the yolk and lemon mixture directly in a saucepan over low heat (instead of doing it in a bain-marie), which requires close 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 the sauce does not split.

Author

Claudia&Julia

Prep Time

10 minutes

Cook Time

5 minutes

Servings

4

Category

Starter

Cuisine

French

Ingredients

• 16 green asparagus
• 200 g clarified butter
• 1 organic lemon
• 4 egg yolks

Directions

1. Place the Loqy De Buyer pot with plenty of water on to boil.
2. Grate the lemon zest and squeeze the juice. Set aside.
3. Heat the butter to a temperature between 30 °C and 40 °C.
4. In a saucepan (we used a copper one, nothing better for making sauces), emulsify the egg yolks and lemon juice over low heat until you get a creamy mixture.
5. Whisk off the heat and add the butter little by little. Season and add the lemon zest. Your hollandaise sauce is now ready!
6. Trim the white ends and tie the asparagus together, then immerse them in boiling water for 5 minutes.
7. Transfer them to a bowl of ice water.
8. Drain them and arrange the asparagus on a plate. Serve together with the hollandaise sauce.