White Asparagus with Hollandaise Sauce Recipe

Name: White Asparagus with Hollandaise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 quarts water; 3 tablespoons coarse salt; 3 to 4 bunches (3 to 4 pounds) white asparagus, peeled and tough ends of stalks trimmed by 1 inch; Hollandaise Sauce (recipe follows); 2 cups (4 sticks) unsalted butter; 6 large egg yolks; 1/3 cup dry white wine; 2 tablespoons water; 2 teaspoons fresh lemon juice; Coarse salt; Cayenne pepper (optional); (makes 3 cups)

Servings: persons

6 quarts water
3 tablespoons coarse salt
3 to 4 bunches (3 to 4 pounds) white asparagus, peeled and tough ends of stalks trimmed by 1 inch
Hollandaise Sauce (recipe follows)
2 cups (4 sticks) unsalted butter
6 large egg yolks
1/3 cup dry white wine
2 tablespoons water
2 teaspoons fresh lemon juice
Coarse salt
Cayenne pepper (optional)
(makes 3 cups)

1
Bring the water to a boil in a large stockpot, and add the salt.
2
Place the asparagus spears in the water; cook just until tender, about 5 minutes.
3
Gently transfer to a colander to drain, being careful not to damage the tips.
4
Blot dry with paper towels, and arrange on a large serving platter.
5
Serve warm with hollandaise sauce.
6
Clarify the butter: Slowly melt the butter in a small saucepan over medium heat, and skim off surface foam.
7
Pour the clear layer of butter into a large glass measuring cup, leaving behind the milky residue, which can be discarded.
8
Let the butter cool until it is lukewarm.
9
Meanwhile, place the egg yolks and wine in a heatproof bowl set over a pan of simmering water.
10
Whisk vigorously until the mixture is very pale and the whisk leaves a trail, 3 to 4 minutes.
11
Remove from heat; continue whisking until the mixture is the same temperature as the butter, about 30 seconds.
12
Whisking constantly, add the butter to the egg mixture, 1 drop at a time at first and gradually increasing to a steady stream.
13
When fully incorporated, stir in the water and lemon juice, and season with salt and cayenne pepper, if desired.
14
Serve immediately, or keep warm over a pan of simmering water removed from heat.

1044

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 quarts water, 3 tablespoons coarse salt, 3 to 4 bunches (3 to 4 pounds) white asparagus, peeled and tough ends of stalks trimmed by 1 inch, Hollandaise Sauce (recipe follows), and more.

Yes, White Asparagus with Hollandaise Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Asparagus with Hollandaise Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions