Fresh asparagus with airy hollandaise sauce
4 servings
35 minutes
Fresh asparagus with airy hollandaise sauce is an exquisite dish of European cuisine that combines the tenderness of young vegetables with the velvety texture of a classic sauce. The hollandaise sauce, light and airy, is created by combining egg yolks with warm wine vinegar and lemon juice, then enriched with melted butter. Its rich flavor with subtle sweet-sour notes perfectly complements the fragile freshness of steamed white asparagus. This dish symbolizes spring when asparagus reaches its peak and is ideal for a refined breakfast or light lunch. Served hot and garnished with a delicate foam of whipped egg whites, it adds airiness and a special texture. In Europe, it is often prepared during asparagus season, enjoying the harmony of flavors and elegance in presentation.
1
In a blender, mix the yolks, salt, and freshly ground black pepper.
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
2
In a small pot, heat lemon juice and vinegar, bringing it to a slight boil.
- Lemon juice: 2 teaspoons
- White wine vinegar: 2 teaspoons
3
Turn on the blender and quickly pour the hot liquid into the yolks and mix well.
- Chicken egg: 2 pieces
4
In the same pot, melt the butter, and when it starts to foam, pour it into the blender in a thin stream.
- Butter: 110 g
5
In a medium bowl, whisk the egg whites until frothy.
6
Continuously stir in the sauce into the egg white mixture. Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
7
Cook asparagus in a steamer. Add salt and pour in boiling water to 2.5 cm, cover with a lid, and cook for 5-7 minutes.
- White asparagus: 600 g
- Salt: to taste
8
Pour sauce over the tops of the shoots.
- Butter: 110 g