Asparagus in Hollandaise Sauce
4 servings
10 minutes
Asparagus with hollandaise sauce is a refined dish that combines the tenderness of green asparagus with the richness of a creamy sauce. The hollandaise sauce, made from egg yolks, butter, and lemon juice, gives the dish a velvety texture and an exquisite flavor with a hint of acidity. This dish has roots in European gastronomy but variations can also be found in Chinese cuisine, where the balance of flavors and textures is appreciated. Serving it on crispy green salad leaves adds freshness, while black pepper and salt enhance the complexity of taste. It is perfect as a light appetizer or an elegant side dish and pairs harmoniously with seafood or white meat.
1
Separate the yolks from the whites and beat in a water bath. While continuing to beat, add melted butter. Drizzle with lemon juice, season with salt and pepper.
- Egg yolk: 2 pieces
- Butter: 100 g
- Lemon: 0.3 piece
- Salt: to taste
- Ground black pepper: to taste
2
Boil the asparagus in salted water, place it on lettuce leaves, and drizzle with sauce.
- Green asparagus: 400 g
- Salt: to taste
- Green salad: 200 g