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White Asparagus and Hollandaise Sauce Recipe

White Asparagus with Hollandaise Sauce: A Classic Delight for Any Occasion

White Asparagus with Hollandaise Sauce is a simple yet elegant dish that combines tender white asparagus, rich and creamy Hollandaise sauce, and boiled Yukon potatoes. Garnished with fresh parsley, this recipe is perfect for a special occasion or a delightful treat at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine European
Servings 4 people
Calories 320 kcal

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.
    Ingredients for White Asparagus and Hollandaise Sauce Recipe

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.
    Cook the potatoes for White Asparagus and Hollandaise Sauce Recipe

Prepare the Asparagus

  • Peel the white asparagus, starting just below the tip and working down the stalk. Trim off the woody ends.
    Prepare the asparagus for White Asparagus and Hollandaise Sauce Recipe
  • 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.
    Cook asparagus for White Asparagus and Hollandaise Sauce Recipe

Make the Hollandaise Sauce

  • Heat the Butter: Melt 8 tablespoons of butter and heat to about 200°F (warm but not boiling). Set aside.
    Melt and heat the butter for White Asparagus and Hollandaise Sauce Recipe
  • 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 lemon juice for White Asparagus and Hollandaise Sauce Recipe
  • 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.
    Add butter for White Asparagus and Hollandaise Sauce Recipe

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.
    Assemble the dish for White Asparagus and Hollandaise Sauce Recipe

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.

Nutrition

Calories: 320kcal
Keyword boiled potatoes, Hollandaise sauce, White asparagus
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