White Asparagus with Hollandaise Sauce
White asparagus with Hollandaise sauce perfectly combines simplicity and sophistication. This classic recipe highlights tender, soft white asparagus paired with a rich, creamy Hollandaise sauce. Together, they create a harmonious balance of flavors. Boiled Yukon potatoes make the ideal accompaniment, while a sprinkle of fresh parsley adds a vibrant finishing touch. This dish is easy to prepare and a delight to enjoy. Whether you’re hosting a fancy dinner or treating yourself to something special, this recipe is an excellent choice. It brings the elegance of a restaurant right into your kitchen.
Where White Asparagus Came From
White asparagus, often called “edible ivory” or “white gold,” has been cherished in Europe for centuries. Grown underground to prevent sunlight from triggering photosynthesis, it develops its signature pale color, tender texture, and mild, nutty flavor.
- Ancient Roots: Ancient Romans valued asparagus for its taste and health benefits. They likely developed white asparagus as a more luxurious variant and praised it in writings about cultivation and preparation.
- Cultural Significance: By the 16th and 17th centuries, white asparagus became a springtime delicacy for European aristocracy, adorning royal banquets in countries like Germany and France.
- Modern Celebrations: People celebrate white asparagus today with festivals and seasonal menus in regions like Germany’s Rhineland and France’s Loire Valley. Its rarity and flavor make it a culinary highlight.
Serving Suggestions: Elevate Your White Asparagus with Hollandaise Sauce
This dish’s light and delicate flavors make it versatile enough to be enjoyed on its own or as part of a larger meal. Here’s how you can enhance your serving experience:
Wine Pairings for White Asparagus with Hollandaise Sauce
- Sauvignon Blanc: Crisp, citrusy notes cut through the richness of the Hollandaise sauce and complement the mild flavor of the asparagus.
- Pinot Grigio: A light, fruity option that adds a refreshing contrast.
- Chardonnay: A lightly oaked Chardonnay highlights the creamy elements of the dish.
For non-alcoholic alternatives, sparkling elderflower water or chilled lemon-infused tea provide a touch of sophistication.
Protein Pairings for White Asparagus with Hollandaise Sauce
- Poached Salmon: The flaky texture and subtle flavor of poached salmon enhance the richness of the sauce and asparagus.
- Roasted Chicken: A hearty option, with juicy, golden chicken providing a satisfying balance.
- Soft-Boiled Eggs: A simple vegetarian choice that adds creaminess and depth to the dish.
Conclusion
White Asparagus with Hollandaise Sauce is more than just a recipe—it’s a celebration of seasonal flavors and culinary tradition. Its elegant simplicity makes it a favorite for special occasions, while its ease of preparation ensures it can be enjoyed at home any time you want to treat yourself. Whether paired with a crisp wine, a tender protein, or served as a standalone delight, this dish captures the essence of gourmet dining in the comfort of your kitchen.
White Asparagus with Hollandaise Sauce: A Classic Delight for Any Occasion
Equipment
- 1 Blender
- 1 cooking pan
Ingredients
- 18-20 white asparagus stalks
- 2 Yukon white potatoes medium size
- 2 egg yolks
- 1 splash of lemon juice
- 1 splash of water
- 8 tablespoons butter melted and heated to 200 ℉
- 1 tablespoon chopped parsley for garnish
- Salt to taste about 1 tsp each for boiling potatoes, asparagus, and the Hollandaise sauce
Instructions
Gather the Ingredients
- Before starting, gather all the ingredients to ensure a smooth and efficient cooking process.
Cook the Potatoes
- Peel the Yukon potatoes. Bring a pot of water to a boil, then add the potatoes and a pinch of salt. Boil for 12–15 minutes, or until tender when pierced with a fork. Drain the potatoes and set them aside.
Prepare the Asparagus
- Peel the white asparagus, starting just below the tip and working down the stalk. Trim off the woody ends.
- In a large pot, bring salted water (about 1 teaspoon of salt) to a boil. Add the asparagus and boil for 3–5 minutes, or until tender but still firm. Drain the asparagus and set it aside.
Make the Hollandaise Sauce
- Heat the Butter: Melt 8 tablespoons of butter and heat to about 200°F (warm but not boiling). Set aside.
- Prepare the Base: In a blender, combine 2 egg yolks, a splash of cold water, and a splash of lemon juice. Blend the mixture for 10 seconds until light and frothy.
- Add the Butter Gradually: Slowly pour in about a quarter of the warm butter and blend for 10 seconds. Gradually add the remaining butter in small portions, blending after each addition to create a smooth, emulsified sauce. Add a pinch of salt and blend briefly to combine.
Assemble the Dish
- Arrange the boiled white asparagus and potatoes on a serving plate. Generously spoon the Hollandaise sauce over the asparagus. Garnish with chopped parsley for a fresh, vibrant touch.
Video
Notes
- Peeling is Key: White asparagus has a tougher outer layer than green asparagus. Peel thoroughly for a tender result.
- Hollandaise Temperature: Be patient and whisk over low heat to prevent scrambling the eggs.
- Serve Immediately: The Hollandaise sauce is best served warm and fresh.