A favorite German preparation you'll see in just about any restaurant during Spargel season.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Side Dish
Cuisine: German
Keyword: White Asparagus with Hollandaise
Servings: 4Servings
Calories: 319kcal
Author: Don Herman
Ingredients
4lbWhite Asparagus
1tbspButter
1tbspSugar
1tspSalt
For the Hollandaise:
4lgEgg Yolks
1tbspLemon Juice
A pinch of salt
A pinch of cayenne pepper
1cupButter
2tbspCold Water
Instructions
Trim (don't snap) the woody 1/2" off the asparagus ends and peel the spears from just beneath the flower head. See here how to properly peel asparagus. Put these pieces into a shallow pan and cover with water. Bring to the boil and leave to simmer for 15 minutes.
Remove the trimmed pieces from the water and add the butter, salt and sugar to the stock. Cook the asparagus gently for 10 to 15 minutes, until you can slide a fork easily through the thick end of the spears. Drain well.
Hollandaise Sauce
Whisk the egg yolks with the lemon juice, salt and cayenne pepper. Heat the butter in a non-stick pan until it has just melted. Don't let it get too hot! Add the water and drizzle the mixture SLOWLY into the egg, whisking constantly. Pour back into the pan and cook on a very low heat, whisking constantly until thickened.
Spoon the hollandaise over the asparagus and serve. You most commonly see it served with boiled potatoes and very thinly sliced ham.