Asparagus with Hollandaise Sauce

Name: Asparagus with Hollandaise Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 SERVINGS
Cuisine: Francouzská kuchyně
Ingredients: 1.5 kg white asparagus; 500 g green asparagus; 120 g granulated sugar; 1 tablespoon salt; 200 butter; 3 egg yolks; salt; 2 tablespoons white wine vinegar; 4 tablespoons dry white wine; pinch of freshly ground pepper; 1 tablespoon lemon juice; potatoes; kitchen twine

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

ASPARAGUS

1.5 kg white asparagus
500 g green asparagus
120 g granulated sugar
1 tablespoon salt

HOLLANDAISE SAUCE

200 butter
3 egg yolks
salt
2 tablespoons white wine vinegar
4 tablespoons dry white wine
pinch of freshly ground pepper
1 tablespoon lemon juice
potatoes

YOU WILL ALSO NEED

kitchen twine

ASPARAGUS INSTRUCTIONS

1
Peel white asparagus and cut off the woody ends. Do not peel green asparagus, just remove the leaves from its stalks. Tie white and green asparagus separately into portions with kitchen twine.
2
In a narrow, tall pot, bring 3 liters of water with sugar and salt to a boil. Place the asparagus in the pot: cook green asparagus for 5 minutes, white asparagus for 10 minutes. Untie the cooked asparagus and divide it onto preheated plates. Pour some of the Hollandaise sauce over it. Serve the remaining sauce separately in a bowl or gravy boat.
3
Serve with boiled potatoes or white bread.

HOLLANDAISE SAUCE INSTRUCTIONS

1
In a saucepan, melt the butter until hot and set aside.
2
Whisk the egg yolks in a stainless steel or glass bowl with water and a pinch of salt.
3
Pour vinegar and wine into the saucepan and add pepper. Reduce to 2 tablespoons and, while continuously whisking, add to the bowl with the egg yolks.
4
Pour water into the saucepan to a height of 2 cm, bring to a boil, and reduce heat to minimum. Place the bowl with the egg yolks on top of the saucepan so that its bottom does not touch the water surface, and whisk continuously until the yolks begin to thicken. Remove from heat.
5
Gradually pour the hot butter into the egg yolk mixture, whisking constantly. Start with drops, then a thin stream. Stir in the lemon juice and season with salt.

Tip

Peel the asparagus with an asparagus peeler or a potato peeler. Peel from the tip downwards. You can also snap off the woody part – just bend the asparagus firmly, and the stalk will break where the woody part begins. Do not throw away the woody ends; you can use them for soup or broth. Fresh asparagus is full of water. You can tell its freshness by the squeaking sound the stalks make when rubbed together. When cooking asparagus, only the stalks should be submerged in water, while the tips should stick out. If they are submerged, drain some water. Submerge the tips for the last minute of cooking.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.