White Asparagus with Hollandaise Sauce and Fresh Herbs Recipe
Delicate white asparagus spears served with a smooth, creamy homemade hollandaise sauce infused with fresh herbs. This elegant and refreshing dish is perfect as an appetizer or a light side, showcasing the subtle sweetness of white asparagus complemented by a rich, buttery sauce.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Blending
- Cuisine: European
- Diet: Vegetarian
Ingredients
Asparagus
- 1 pound white asparagus (ends trimmed)
Hollandaise Sauce
- 2 large egg yolks
- 1 Tablespoon lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 Tablespoon fresh chives (chopped)
- 1 Tablespoon fresh dill (chopped)
- 6 ounces unsalted butter (melted)
Instructions
- Preheat Oven: Preheat your oven to 150°F and place a serving platter inside to warm.
- Blanch Asparagus: Bring a large pot of water to a boil. Add the trimmed white asparagus and cook for 3 to 5 minutes until tender but still crisp. Immediately transfer the asparagus to an ice bath to stop the cooking process, then drain thoroughly. Place the asparagus on the warmed platter and keep warm while you prepare the sauce.
- Prepare Blender Hollandaise Sauce: In your blender, combine the egg yolks, lemon juice, kosher salt, black pepper, chopped chives, and dill. Blend on medium-high speed for 30 to 45 seconds until the mixture becomes light and foamy.
- Incorporate Butter: Remove the plug from the blender lid to create an opening. Turn the blender to low speed and slowly drizzle the melted butter into the egg yolk mixture while blending continuously. Blend until the sauce is smooth and completely emulsified. Taste and adjust seasoning if necessary.
- Serve: Spoon the warm hollandaise sauce generously over the blanched white asparagus. Serve immediately for the best flavor and texture.
Notes
- Be careful not to overcook the asparagus to maintain its tender-crisp texture and bright white color.
- Ensure melted butter is warm but not hot to prevent scrambling the egg yolks during emulsification.
- Fresh herbs like chives and dill add a lovely aromatic touch but can be adjusted or omitted based on availability or preference.
- This hollandaise sauce is made quickly in a blender, which is an easy alternative to traditional stovetop preparation.
- Keep the asparagus warm before serving by placing it on a heated platter in a low oven.
