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.
Course Main Course, Side Dish
Cuisine European
Keyword boiled potatoes, Hollandaise sauce, White asparagus
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Servings 4people
Calories 320
Cost 20
Equipment
1 Blender
1 cooking pan
Ingredients
18-20white asparagus stalks
2Yukon white potatoesmedium size
2egg yolks
1splash of lemon juice
1splash of water
8tablespoonsbuttermelted and heated to 200 ℉
1tablespoonchopped parsleyfor garnish
Salt to tasteabout 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.