Asparagus Hollandaise Recipe
Indulge in our Asparagus Hollandaise, featuring tender, vibrant asparagus spears drizzled with a rich and creamy hollandaise sauce. This elegant dish combines the delicate flavors of fresh asparagus with the luxurious taste of perfectly whipped butter and a hint of lemon, creating a delightful balance that elevates any meal. Perfect as a starter or a side, it’s a timeless classic that brings a touch of sophistication to your dining experience.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Asparagus
Trim the woody ends off the asparagus and rinse under cold water. Bring a pot of salted water to a boil and blanch the asparagus for about 3-4 minutes until bright green. Remove and plunge into ice water to stop cooking. Drain and set aside.
- 2
Make the Hollandaise Sauce
In a double boiler or a heatproof bowl set over a pot of simmering water, melt the butter. In another bowl, whisk the egg yolks until pale, then add the lemon juice and a pinch of salt. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens and emulsifies. Season with salt, pepper, and cayenne.
- 3
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
- 4
Assemble the Dish
On a plate, arrange the blanched asparagus, top with a poached egg, and drizzle the hollandaise sauce over the top. Season with additional salt, pepper, and cayenne if desired.
