Asparagus hollandaise sauce (Printer-Friendly Version)
Tender blanched asparagus topped with rich and creamy hollandaise sauce, garnished with fresh chives.
# What You'll Need:
→ Asparagus
01 -
1 pound fresh asparagus, trimmed
→ Hollandaise Sauce
02 -
3 large egg yolks
03 -
1 tablespoon fresh lemon juice
04 -
½ cup unsalted butter, melted and warmed
05 -
Salt, to taste
06 -
Fresh chives, chopped (for garnish)
# Steps to Follow:
01 -
Trim the tough ends from the asparagus, ensuring even lengths for uniform cooking. Rinse thoroughly under cold water and pat dry with paper towels.
02 -
Bring a large pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes until bright green and tender-crisp. Immediately transfer to an ice water bath to halt cooking and preserve color. Drain and pat dry.
03 -
Fill a saucepan with about 2 inches of water and bring to a gentle simmer. Place egg yolks and lemon juice in a heatproof bowl that rests over the saucepan without touching the water.
04 -
Whisk egg yolks and lemon juice constantly over simmering water until thickened and lightened in color, about 2 to 3 minutes. Gradually drizzle in warm melted butter while whisking vigorously to form a smooth, stable sauce. Remove from heat and season with salt, adjusting lemon juice as desired.
05 -
Arrange asparagus spears on a serving platter. Spoon warm hollandaise sauce generously over the top and garnish with chopped fresh chives. Serve immediately.
# Additional Tips:
01 -
Use a steady whisking motion and a small balloon whisk to prevent the sauce from scrambling or separating.
02 -
Maintain the sauce warm over a double boiler with the heat off if not serving immediately to avoid splitting.
03 -
Shock the asparagus in ice water after blanching to preserve vibrant color and crisp texture.
04 -
Trim asparagus uniformly for consistent cooking and an appealing presentation.