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Asparagus with Hollandaise sauce

4.5511

Fresh, crisp asparagus spears served with a classical hollandaise butter sauce.

Recipe rating : ( 4.5 / 11 vote(s) )
Votez pour cette recette :
  •  10mins

  •  10mins

  •  0mn

  • Difficulté

     Facile ( 2 avis )

Ingredients (Serves 6 )
  • Green asparagus : 30 whole
  • Maldon salt : 6 pinch(es)
  • For the sauce
    Unsalted butter : 200 g
  • Egg yolk(s) : 4 whole
  • Dry white wine : 15 cl
  • White wine vinegar : 5 cl
  • Shallot(s) : 1 whole
  • Thyme sprig(s) : 2 whole
  • Freshly ground black pepper : 6 Turn
  • Maldon salt : 3 pinch(es)
Recipe method
For the asparagus:

Break the asparagus to remove the tough stem and then peel the remaining stalk. Keep the tip intact.

To cook the asparagus: Bring a large saucepan of salted water to the boil and then add the peeled asparagus. Blanch for 2-4 minutes until the asparagus are tender but still have a bit of crunch in the centre.

For the Hollandaise sauce:

Firstly clarify the butter. Melt the butter in a saucepan over a low heat to allow the milk solids to separate from the fat. Skim off any foam that comes to the surface and then pour the clear clarified butter into a container, leaving the milk solids in the pan.

Peel and finely chop the shallot. Place in a saucepan with the white wine, thyme and white wine vinegar. Reduce over a medium heat and reduce until you have approximately 100ml of liquid. Pass through a fine sieve.

Place the egg yolks in a heatproof bowl, add the white wine reduction and season with salt. Place the bowl over a pan of simmering water and whisk vigorously until you have a fluffy sabayon. Cook until the mixture reaches the ribbon stage. Remove from the heat and whisk in the clarified butter a little at a time. Check the seasoning and add a couple of drops of lemon juice. Keep warm.

Season the asparagus with Maldon sea salt and serve with the Hollandaise sauce.
Chef's tip

" Keep the pieces of asparagus stalk and peelings that you remove to make an asparagus soup. "

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