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Ingredients
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Asparagus
Hollandaise Sauce
Optional Additions
Method
Asparagus
- 1
Prepare asparagus
Trim the woody ends of the asparagus: hold a spear and bend until it snaps, then line up the rest and cut the ends to match (about 1–1.5 inches from the base). Rinse spears under cold running water.
- 2
Blanch asparagus
Bring 6 cups of water and 1 tsp salt to a rolling boil in a large pot. Add the asparagus spears in a single layer. Boil for 2–4 minutes depending on thickness (thin 2 min, medium 3 min, thick 4 min) until bright green and just tender-crisp.
- 3
Shock asparagus
While the asparagus boils, fill a large bowl with 2 cups ice and cold water. Using tongs, transfer asparagus immediately to the ice bath to stop cooking. Let cool 1–2 minutes, then drain and pat dry with paper towels. Toss lightly with 1 tbs melted unsalted butter and keep warm or refrigerate briefly if serving cold.
Hollandaise Sauce
- 4
Clarify butter
Melt 6 tbs unsalted butter in a small saucepan over low heat until fully liquid. Optional: skim off foam and pour butter slowly to separate the clear butterfat from milky solids, reserving the clear butterfat for the sauce. Keep warm but not hot.
- 5
Set up double boiler
Choose a heatproof bowl (metal or glass) that sits over a saucepan without touching the water. Add about 1–2 inches of simmering water to the saucepan and keep at a gentle simmer (not boiling).
- 6
- 7
Emulsify with butter
As the yolks warm and begin to thicken (after ~1–2 minutes), remove the bowl briefly from heat and start adding the warm clarified butter very slowly in a thin steady stream while whisking continuously to form an emulsion. Once about half the butter is incorporated, you can add in a steady thin stream more quickly until all 6 tbs are incorporated and the sauce is thick and glossy. If the sauce becomes too thick, whisk in a few drops of warm water to loosen; if it breaks, whisk in 1 tsp cold water to help re-emulsify.
- 8
Season Hollandaise
Remove from heat and whisk in 1 tbs fresh lemon juice, 1 tsp salt, and a pinch of white pepper or cayenne. Taste and adjust seasoning or lemon to preference. Keep warm in a thermos or bowl set over warm (not hot) water for up to 30 minutes; reheating over direct heat may cause it to split.
Optional Additions / Plating
- 9
Poached eggs (optional add-on)
If adding 2 poached eggs: bring a wide shallow pan of water to a gentle simmer with 1 tsp white vinegar (optional). Crack each egg into a small ramekin. Create a gentle whirlpool and gently slip each egg into the water. Poach 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
- 10
