Celebrate the beauty of spring with this White Asparagus and Homemade Hollandaise Sauce recipe. Perfect for elevating any meal into a special occasion, this dish showcases the delicate, tender flavor of seasonal white asparagus, paired with a rich and creamy hollandaise sauce. Ideal for a refined brunch, a dinner party, or a memorable family meal, this recipe is a testament to the joy of seasonal cooking and sharing delicious, beautifully prepared food with loved ones. Enjoy the elegance and simplicity of this springtime favorite that’s sure to impress!
Ingredients
White asparagus
- 1 kg white asparagus
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp butter
Hollandaise Sauce
- 3 egg yolks
- 1 tbsp lemon juice
- 150 g unsalted butter melted
- Salt and white pepper to taste
Parsley Potatoes
- 800 g small potatoes cleaned
- 2 tbsp chopped fresh parsley
- 2 tbsp butter
- Salt to taste
Instructions
- Peel the white asparagus, removing the tough outer layer. Trim the ends.
- In a large pot, bring water to a boil with salt, sugar and butter. Add the asparagus and cook until tender, about 15-20 minutes.
- Drain and keep warm.
- For the Hollandaise Sauce: In a heatproof bowl over a pot of simmering water, whisk the egg yolks and lemon juice until thickened.
- Gradually add melted butter, whisking continuously until the sauce thickens. Season with salt and white pepper.
- For the parsley potatoes: Boil the potatoes in salted water until tender. Drain.
- Melt butter in a pan, add the boiled potatoes and toss with fresh parsley. Season with salt.
Notes
- Wine Pairing: A crisp, dry white wine, such as a Sauvignon Blanc or a dry Riesling, can complement the creamy hollandaise and earthy asparagus beautifully, elevating your dining experience.
- Final Touch: A sprinkle of finely chopped chives or a squeeze of lemon juice over the finished dish can add a fresh, vibrant finish that cuts through the richness of the hollandaise sauce.
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