Asparagus with Hollandaise Sauce
40 min
Under an hour
Sezamo
Preparation method
PREPARING THE ASPARAGUS
Peel the white asparagus and trim the woody ends. Green asparagus does not need peeling, just remove the leaves from the stalks. Tie the white and green asparagus separately, in portions, using kitchen twine.
In a tall, narrow pot, bring 3 liters of water to a boil with the sugar and part of the salt (approx. 25g). Place the asparagus upright in the pot: cook green asparagus for 5 minutes, and white asparagus for 10 minutes. After cooking, untie the asparagus and place it on preheated plates. Pour some of the Hollandaise sauce over it, and serve the rest separately in a gravy boat.
Serve with boiled potatoes or fresh white bread.
Chef's tip
Peel the asparagus with a special peeler or a potato peeler, starting from below the tip downwards. The woody part can also be snapped – bend the stalk and it will break exactly where the tough part begins. Do not discard the woody ends; they can be used for a soup or vegetable stock.
Fresh asparagus is full of water. You can check its freshness by rubbing the stalks together; if they make a squeaking sound, they are fresh.
When boiling asparagus, only the stalks should be submerged in water, with the tips remaining out to cook by steam. In the last minute of boiling, you can submerge the tips as well. The secret to a velvety texture without overcooking the egg yolks is the indirect heat of the steam.
Ingredients
Nutritional values
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