Asparagus & Rose Harissa Hollandaise Recipe

Trim the woody ends from the asparagus by bending each spear near the base until it snaps, or line up the bunch and slice off about 1–1½ inches. Reserve stems for another use if desired.

Bring 6 cups of water to a rolling boil in a large pot with 1 tablespoon coarse salt. Prepare a bowl with 2 cups ice water beside the stove.

Add the asparagus to the boiling water and blanch until bright green and just tender: 1–2 minutes for thin spears, 2–3 minutes for medium, 3–4 minutes for very thick spears.

Immediately transfer asparagus to the ice bath to stop cooking. Let chill for 1 minute, then remove and pat dry on a clean towel.

Arrange asparagus on a platter, drizzle with 1 tablespoon olive oil, season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Keep warm or serve at room temperature when sauce is ready.

Clarify/prepare vegan butter

Melt 6 tablespoons vegan butter in a small saucepan over low heat until fully melted. If using an oil-based spread, warm gently to a pourable consistency. Keep warm but not hot (about 120–140°F / 50–60°C) — you want it liquid for emulsification.

Whip aquafaba

Place 4 tablespoons aquafaba into a heatproof bowl. Using a small whisk, hand mixer, or immersion blender, whisk the aquafaba briefly until slightly foamy (you do not need stiff peaks as for meringue). This helps with emulsification and mouthfeel.

Create the emulsion

Set the bowl with aquafaba over a saucepan of simmering water (double-boiler method) to keep it warm but not boiling. Whisk in 2 tablespoons lemon juice, 1 tablespoon rose harissa paste, and 1 teaspoon fine sea salt. Begin to drizzle the warm melted vegan butter into the aquafaba mixture in a slow, steady stream while whisking continuously. Continue until all butter is incorporated and the mixture thickens into a smooth, creamy hollandaise-like sauce. If mixture becomes too thick or begins to separate, whisk in 1 tablespoon warm water, a little at a time, to bring it back together.

Adjust flavor

Taste the sauce. If the harissa heat is too strong, whisk in 1 teaspoon maple syrup or agave. If you want a subtle floral note, add up to 1 teaspoon rose water (use sparingly). Add additional lemon juice, salt, or a splash of warm water to reach desired acidity, seasoning, and consistency. Keep sauce warm in the double-boiler over very low heat until serving; do not let it boil.

Place the dressed asparagus spears on a serving platter or divide between plates (serves 4).

Spoon the warm rose harissa hollandaise over the asparagus in a ribbon or scatter pattern, using all or part of the sauce depending on preference.

Sprinkle toasted flaked almonds (or chopped pistachios) and the mint chiffonade over the sauced asparagus. Finish with a light grating of lemon zest and, if desired, a tiny additional drizzle of rose harissa for color and heat.

Serve immediately while sauce is warm. Leftover sauce can be refrigerated in an airtight container for up to 3 days and gently reheated over a double boiler, whisking in a teaspoon of warm water if it thickens too much.