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Asparagus with Hollandaise sauce Recipe

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

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Recipe rating  (11 vote(s)) :
11 vote(s)
  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  0mn
  • Difficulté  Easy
Ingredients ( for people)
  • Green asparagus : 30 whole
  • Maldon salt : 6 pinch(es)
  • For the sauce
  • Unsalted butter : 200 g
  • Egg yolk(s) : 4 whole
  • Dry white wine : 150 ml
  • White wine vinegar : 50 ml
  • Shallot(s) : 1 whole
  • Thyme sprig(s) : 2 whole
  • Freshly ground black pepper : 6 Turn
  • Maldon salt : 3 pinch(es)

Method
  • 1For 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.
  • 2For 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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