Spargel White Asparagus with Easy Hollandaise Sauce
Delight your taste buds with the elegant simplicity of Spargel White Asparagus with Easy Hollandaise Sauce. This classic German-inspired dish highlights the tender, mildly sweet flavor of white asparagus paired with a rich, velvety Hollandaise sauce that comes together effortlessly. Perfectly simmered until tender and draped in a creamy blend of egg yolks, butter, and zesty lemon, this recipe transforms a humble spring vegetable into a gourmet experience. The hint of Dijon mustard and a pinch of cayenne pepper in the sauce add depth and just the right amount of kick. Ready in just 30 minutes, this sophisticated dish is ideal for elevating weeknight meals or impressing guests at a springtime gathering. Serve it as a stunning side dish or a light main course, garnished with fresh herbs for a pop of color and freshness.
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Recipe Information
Ingredients
- 500 grams white asparagus
- 1 liter water
- 1 teaspoon salt
- 1 teaspoon sugar
- 125 grams unsalted butter
- 2 large egg yolks
- 1 tablespoon lemon juice
- 0.5 teaspoon Dijon mustard
- 0.25 teaspoon salt (for Hollandaise sauce)
- 1 pinch cayenne pepper
Instructions
Peel the white asparagus from just below the tips to the base using a vegetable peeler and trim the woody ends.
Add 1 liter of water to a large pot and bring to a boil. Add 1 teaspoon of salt and 1 teaspoon of sugar.
Add the peeled asparagus to the boiling water, reduce the heat to a simmer, and cook for 8-10 minutes or until tender but still slightly firm. Drain the asparagus and set aside.
To make the Hollandaise sauce, melt the butter in a small saucepan over low heat. Set aside and let it cool slightly.
In a heatproof bowl, whisk together 2 large egg yolks, 1 tablespoon of lemon juice, 0.5 teaspoon of Dijon mustard, 0.25 teaspoon of salt, and a pinch of cayenne pepper until smooth.
Place the bowl over a pot of simmering water (double boiler method). Make sure the bottom of the bowl does not touch the water.
Whisk the egg yolk mixture continuously until it thickens slightly, about 2-3 minutes.
Slowly drizzle in the melted butter while whisking constantly to create a creamy and smooth sauce. Remove from heat once fully combined.
Serve the cooked white asparagus on a plate and drizzle generously with the warm Hollandaise sauce.
Optional: Garnish with fresh parsley or chives for an extra layer of flavor and presentation.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
