Klassischer Weißer Spargel mit Sauce Hollandaise
The king of German vegetables during 'Spargelzeit': tender poached white asparagus spears served warm with velvety homemade buttery Sauce Hollandaise and new potatoes.
Ingredients
- • 1kg fresh German white asparagus (Weißer Spargel), thoroughly peeled from below head to base, woody ends trimmed
- • Cooking broth: 2 litres water, 1 tbsp butter, 1 tsp salt, 1 tsp sugar, slice of lemon
- • Sauce Hollandaise: 3 egg yolks, 150g clarified butter warm, 1 tbsp lemon juice, 1 tbsp white wine, salt and white pepper
- • Boiled new parsley potatoes for serving
Preparation Steps
Thoroughly peel white asparagus from just below the delicate heads down to the ends with an asparagus peeler. Cut off 2cm woody bottom ends.
Bring water, butter, salt, sugar, and lemon slice to a boil in an asparagus pot. Add asparagus spears, lower heat to gentle simmer, cover, and cook for 15-18 minutes until tender when pierced at base.
Whisk egg yolks, white wine, and lemon juice in a heatproof bowl over a pot of barely simmering water until thick and pale. Slowly drizzle in warm clarified butter in a thin stream while whisking vigorously until thick and glossy. Season with salt and white pepper.
Lift asparagus carefully with tongs onto a warm serving platter lined with a clean napkin to drain. Ladle warm velvety Hollandaise over the spears and serve immediately with new potatoes.