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🍽️ Tender white asparagus with creamy hollandaise

624 kcal · 30 min · 4 servings

Ingredients

• 2 kg asparagus
• salt
• 2 tsp butter
• 250 g butter
• 2 egg yolks
• 4 tbsp white wine
• 2 tbsp lemon juice
• salt
• white pepper (from the mill)

Instructions

1. 1. Peel the white asparagus thoroughly using a vegetable peeler.
2. 2. Trim off the woody ends of the asparagus stalks.
3. 3. Bring water to a boil and add salt and the butter.
4. 4. Cook the asparagus in the water for about 18 minutes.
5. 5. Carefully lift the asparagus out of the pot.
6. 6. Let the asparagus drain well.
7. 7. Melt the butter in a small saucepan.
8. 8. Skim off the white foam from the melted butter.
9. 9. Place the egg yolk and wine in a metal bowl.
10. 10. Place the bowl over a pot with hot water (bain-marie).
11. 11. Whisk the mixture until it becomes frothy.
12. 12. Add the butter to the egg yolk mixture drop by drop at first.
13. 13. Keep stirring continuously.
14. 14. Then add the remaining butter in a thin stream.
15. 15. Continue stirring until a beautiful, creamy sauce forms.
16. 16. Season the sauce with lemon juice, salt, and pepper.
17. 17. Serve the asparagus immediately with the warm hollandaise sauce.

Nutrition per serving

• kcal: 624
• Protein: 12 g · Fett/Fat: 59 g · Carbs: 11 g