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Asparagus with Hollandaise Sauce

Asparagus with Hollandaise Sauce

Quantity: 4-6 servings

 

Ingredients for the asparagus:

  • 1.5 kg white asparagus
  • 500 g green asparagus
  • 120 g powdered sugar
  • 1 tablespoon salt
  • A little lemon juice
  • Potatoes or white bread as a side dish, to taste
  •  

Ingredients for the Hollandaise sauce:

  • 200 g butter
  • 3 egg yolks
  • 2 tablespoons white wine vinegar
  • 4 tablespoons dry white wine
  • 1 tablespoon lemon juice
  • Freshly ground pepper, to taste
  • Salt

 

Preparation of Hollandaise Sauce

  1. Melt the butter in a pan, then set aside.
  2. Mix the egg yolks with water and salt in a stainless steel saucepan or glass bowl.
  3. Combine the vinegar and white wine in a pot, then add freshly ground pepper. Boil 2 tablespoons of it, and while stirring continuously, add it to the egg yolks.
  4. Boil enough water to cover the bottom of the saucepan to a height of 2 centimeters, then reduce the heat. Hold the egg yolks above it so that the bottom of the bowl does not touch the water, and whisk until it thickens sufficiently. Once done, set aside.
  5. Gradually add the hot butter to the egg yolks, stirring continuously. Initially, add it drop by drop, then you can pour it in. Add lemon juice and salt to taste.

 

Preparation of Asparagus

  1. After peeling, remove the woody part of the white asparagus. The green asparagus does not need to be peeled; it is enough to cut off the leaves from the stem. Tie the white and green asparagus separately into bundles.
  2. In a tall pot, boil 3 liters of water with the addition of powdered sugar and salt to taste. Add the asparagus: cook the green for 5 minutes and the white for 10 minutes until softened. After cooking, place them on a preheated plate and untie the bundles. Pour some of the Hollandaise sauce over them. Serve the remaining sauce separately in a small bowl.
  3. Best served with boiled potatoes or white bread!

 

TIP

Peel the asparagus with a potato or asparagus peeler. Start at the "head." You won't need a knife to remove the woody part: if you bend the asparagus, it will break at the woody part. It's worth setting aside the broken parts, as they make a delicious ingredient in soup.

 

When cooking asparagus, it's advisable to leave the head out of the water: the cooking water should not completely cover the asparagus, only submerge it in the last 1 minute of cooking to soften it.