Peel white asparagus without gaps
Place under the head and peel to the end, with thick sticks quietly twice. Remaining fibers remain tough even after cooking.
German Recipe
Asparagus with Hollandaise sauce
Peel the asparagus and cut off the ends. Cook the potatoes in salted water. Cook the asparagus in water with salt, sugar and butter until al dente. Whip the egg yolks with lemon juice over a water bath, let butter slowly soak in. Serve the asparagus with potatoes and Hollandaise.
Total time
55 min
Calories
560 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Asparagus with Hollandaise sauce step by step
Cook the asparagus in water with salt, sugar and butter until al dente. Whip the egg yolks with lemon juice over a water bath, let butter slowly soak in. Serve the asparagus with potatoes and hollandaise.
Vegetarian Dinners
Lunch
German Recipes
Vegetables
Recipe
Asparagus with Hollandaise sauce
Peel asparagus and cut off ends. Cook potatoes in salted water.
Ingredients
4 servings
Method
-
1
Peel asparagus
Peel the asparagus and cut off the ends.
-
2
Cooking potatoes
Cook potatoes in salted water.
-
3
Cook the asparagus
Cook the asparagus in water with salt, sugar and butter until al dente.
-
4
Hollandaise
Whip the egg yolks with lemon juice over a water bath, let butter slowly soak in.
-
5
Serve
Serve asparagus with potatoes and hollandaise.
Kitchen know-how
Tips for Asparagus with Hollandaise sauce
Only gently cook the asparagus
The cooking water should simmer gently, not bubble too much, leaving tips intact and the rods cooking more evenly.
Gently emulsify hollandaise
Whisk the egg yolks warm and fluffy, then work in the liquid butter drop by drop. Water bath and butter must not be so hot that the yolks falter.
Variations
How to adapt this recipe
Just before serving, fold finely chopped chervil, chives and parsley into the finished sauce, then stop heating.
Replace hollandaise with nutty browned butter with lemon juice and chopped parsley. Do not let the milk components turn hazelnut brown, not black.
Nutrition per serving
560kcal
22.0 gCarbohydrates
18.0 gProtein
42.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Asparagus with Hollandaise sauce
Peel thoroughly from the area directly under the head to the bottom and cut off one to two centimetres. Remove dry woody ends more generously.
Depending on the thickness, soak the rod in gently boiling water for about 10 to 15 minutes. A rod should bend slightly when lifted, but not limp.
Mix one teaspoon of cold water in a clean bowl and slowly beat the separate sauce. If the sauce is too cold, a mild water bath will help.
Wrap asparagus in a damp cloth and chill for a few hours. Make hollandaise as fresh as possible and do not keep it warm for long.
Keep cooking