John Myers
Asparagus with Hollandaise Sauce
The perfect asparagus with hollandaise sauce recipe with a picture and simple step-by-step instructions.
For the hollandaise sauce:
- 1,5 liter Boiling water
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Good butter
- 1 disc From the lemon
- Chive rolls
- 250 g Liquid butter
- 2 Egg yolk
- 1 tablespoon Lemon juice
- 4 tablespoon White wine**
- 2 Pinches Salt
- 1 pinch White milled pepper
- 1 pinch Freshly grated nutmeg
- Peel the asparagus and cut away the bottom 2 cm, but keep everything. Bring the water with salt, sugar, butter and lemon wedge to a boil, add the asparagus stalks and simmer covered for about 10 to 12 minutes.
- Prepare the hollandaise during this time. To do this, let the butter melt. Put the egg yolks with lemon juice, wine **, mustard, pepper, salt and nutmeg in a tall, narrow container and whip with a hand blender until frothy. Now slowly stir in the liquid – still warm – butter, similar to a mayonnaise, until a homogeneous sauce is created.
- Use the slotted spoon to lift the asparagus stalks out of the stock onto a serving plate, pour the hollandaise sauce over them and serve sprinkled with fresh chives or chopped parsley.
- I served oven croquettes and a small beef steak with the asparagus today.
- ** the wine can also be replaced with cooking stock made from asparagus.
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