Asparagus with Hollandaise Sauce
40 min
Under an hour
Kifli Kukták
Ingredients
Preparation method
PREPARING AND COOKING THE ASPARAGUS
Peel the white asparagus and cut off the woody ends. Green asparagus does not need to be peeled, just remove the small leaves from the stalks. Tie the white and green asparagus separately in portions with kitchen twine.
In a narrow, tall pot, bring 3 liters of water to a boil with the sugar and one tablespoon of salt. Place the asparagus in it: cook the green for 5 minutes, the white for 10 minutes. Untie the cooked asparagus from the twine and arrange on preheated plates. Drizzle with some of the Hollandaise sauce, and serve the rest in a separate bowl.
Serve with boiled potatoes or fresh white bread.
Chef's tip
Clean the asparagus with an asparagus peeler or potato peeler, working downwards from the tip. You can also snap off the woody part: if you bend the stalk, it will break where the woody part begins. Do not throw away the trimmed ends, you can make excellent broth or soup from them.
Fresh asparagus has a high water content. You can check its freshness by rubbing the stalks together; they should make a squeaking sound. When cooking, ideally only the stalks should be in the water, and the tips should soften in the steam. Submerge the tips for the last minute.
Nutritional values
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