Peel white asparagus completely
Put on below the head and peel until the end, with thick bars calmly twice. Braided fibers remain tough even after cooking.
German Recipe
Asparagus with sauce Hollandaise
Cook asparagus in salt water. Cook asparagus in water with salt, sugar and butter. Beat egg yolks with lemon juice over a water bath, let butter flow slowly. Serve asparagus with potatoes and Hollandaise.
Total time
55 min
Calories
560 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Asparagus with sauce Hollandaise step by step
Cook asparagus in water with salt, sugar and butter until biting. Beat egg yolks with lemon juice over a water bath, let butter flow slowly. Serve asparagus with potatoes and Hollandaise.
Vegetarian Dinners
Lunch
German Recipes
Vegetables
Recipe
Asparagus with sauce Hollandaise
Peel asparagus and cut off ends. Cook potatoes in salt water.
Ingredients
4 servings
Method
-
1
Asparagus peeling
Asparagus creak and cut off ends.
-
2
Cook potatoes
Cook potatoes in salt water.
-
3
Garnish asparagus
Cook asparagus in water with salt, sugar and butter.
-
4
Hollandaise
Beat egg yolks with lemon juice over a water bath, let the butter flow in slowly.
-
5
Serving
Serve asparagus with potatoes and Hollandaise.
Kitchen know-how
Tips for Asparagus with sauce Hollandaise
Cook asparagus gently
The cooking water should shimmer quietly, not sprue strongly. Thus, tips remain intact and the rods cook evenly.
Hollandaise gently emulsify
Beat egg yolks warm and foamy, then add liquid butter in the first drops. Water bath and butter must not be so hot that the egg yolks.
Variations
How to adapt this recipe
Just before serving finely sliced chervil, chives and parsley, lift under the finished sauce. Do not heat strongly afterwards.
Replace Hollandaise with nutty browned butter with lemon juice and chopped parsley. Let the milk ingredients be only 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 sauce Hollandaise
Peel thoroughly from the area directly under the head to the lower end and cut off one to two centimeters. Remove dry, woody ends more generously.
Depending on the thickness, about 10 to 15 minutes in gently boiling water. A rod should bend slightly when lifting, but should not crumble.
Mix a 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.
Asparagus can be wrapped for a few hours in a damp cloth and cool. Prepare Hollandaise as fresh as possible and do not keep warm for long.
Keep cooking