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🍽️ Asparagus with Hollandaise Sauce

755 kcal · 30 min · 4 servings

Asparagus with Hollandaise Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the asparagus under running water.
  2. 2. Peel the white asparagus completely and cut off the woody bottom ends.
  3. 3. Peel only the bottom third of the green asparagus and cut off the ends as well.
  4. 4. Tie the asparagus into a bundle.
  5. 5. Bring a large pot of salted water, a spoonful of sugar, and a piece of butter to a boil.
  6. 6. Place the white asparagus in the boiling water and cook it for about 18 minutes.
  7. 7. Add the green asparagus to the same pot about 5 to 6 minutes later.
  8. 8. Cook the green asparagus for a total of 12 to 15 minutes until tender-crisp.
  9. 9. Melt butter in a small saucepan over medium heat.
  10. 10. Skim the white foam off the surface of the melted butter.
  11. 11. Place the egg yolk and wine in a heatproof metal bowl.
  12. 12. Place the bowl over a pot of simmering water (bain-marie).
  13. 13. Whisk the egg mixture with a whisk until it is foamy and pale.
  14. 14. Drizzle the warm butter slowly into the egg mixture while stirring constantly.
  15. 15. Increase the speed once all drops are incorporated, and add the rest of the butter in a thin stream.
  16. 16. Continue stirring until the sauce is creamy, but ensure it does not get too hot and the egg does not curdle.
  17. 17. Season the finished sauce with lemon juice, salt, and pepper to taste.
  18. 18. Wash the potatoes and cut them into quarters.
  19. 19. Heat butter in a frying pan and fry the potato quarters slowly until golden yellow.
  20. 20. Season the potatoes with salt and pepper.
  21. 21. Finely chop fresh rosemary and sprinkle it over the potatoes.
  22. 22. Continue frying the potatoes with the rosemary for a short time until they are aromatic.

Nutrition per serving