Easy Hollandaise Sauce with White Asparagus (Spargel mit Sauce Hollandaise)

Prep Time 15

Cook Time 15

Total Time 30

Servings

Author Margaret Bose Johnson

Ingredients

for the Hollandaise Sauce

4 large egg yolks
1 tablespoon lemon juice
½ cup (113gms) unsalted butter, cubed room temperature
¼ teaspoon fine sea salt
pinch of cayenne pepper or white pepper
1-2 tablespoons white wine or water

for the asparagus:

2 bundles (~1kg/2.2lbs) white asparagus (or green asparagus)
1 tablespoon butter
½ teaspoon fine sea salt
¼ teaspoon white pepper
water
Hollandaise Sauce, recipe above

Instructions

to cook the asparagus:

Peel the bottom ¾ of the white asparagus stalks with a vegetable peeler to get rid of the tough fibrous outer layer of each stalk - lay the stalks on a work surface and peel them starting about 1½-inches from the top and peel them downwards. (If using green asparagus, there's no need to peel it). Trim off the tough bottom of each stalk by about 1-2 inches (2-5cm).
Place the trimmed asparagus stalks all facing the same way in the bottom of a large skillet. Add the butter pat, sprinkle with the salt and pepper, and add enough water to the skillet to come about halfway up the depth of the asparagus spears.
Bring the water to a boil, then reduce the heat to a simmer, cover the skillet and cook until the white asparagus is tender - about 10-15 minutes. Green asparagus can be cooked for less time until it is crisp-tender or cooked to your liking.
Drain the asparagus and return it to the covered skillet to keep warm.

Prepare the Hollandaise Sauce:

Add about 1 inch (2.5cm) water to a small pot/saucepan. Bring it to a simmer, then turn it down a notch to keep it just below a simmer.
Choose a metal or glass bowl large enough to sit on top of the pot, with the bottom of the bowl partially inside the pot but not touching the water. Put the egg yolks and lemon juice into the bowl (set on the countertop). Whisk the yolks and lemon juice together until thickened (~2 minutes).
Add the salt, cayenne, and butter cubes to the beaten yolks.
Set a small cup with a few tablespoons of white wine or water in it beside the stove, ready in case you need it at the end.
Set the bowl of yolks and butter over the pot of barely simmering water (to make a double boiler) and whisk constantly until the butter melts and the sauce is thickened to your liking. This will only take a minute or two - don't stop whisking. If the sauce gets too thick, quickly whisk in a little wine or water to thin it.
Remove the bowl from the pot and set it on a work surface. Keep whisking for 30 seconds after it is removed. Whisk in a few more drops of wine or water, if needed to thin it out some more.
You can keep the Hollandaise Sauce warm until serving time (for up to 1 hour) by placing the bowl back over the pot of hot water, turned to the lowest setting on your burner, just to keep the water hot but not simmering. Stir the sauce occasionally and add more liquid if it thickens too much.
Serve the sauce warm. Leftover sauce will keep refrigerated in a covered container for 2-3 days. It can be gently reheated in a double boiler or spread cold onto hot vegetables to melt in their heat. Great on any cooked or steamed vegetables, or on cooked fish.
Makes about 1 cup of Hollandaise sauce.

Notes

If using salted butter, reduce the salt to ⅛ teaspoon.

For a German springtime meal, serve the asparagus with Hollandaise sauce with sliced cooked ham and boiled potatoes tossed with butter and parsley. For a vegetarian version, substitute a 'Spiegelei' or two (fried egg, sunny-side-up) for the ham.

Unused raw egg whites can be frozen to use in meringues or cake recipes. Put them into a plastic freezer container, seal it, and label how many egg whites are inside. They can be frozen for up to 6 months.

Leftover egg whites can also be stored in the fridge for up to 5 days and cooked in a skillet for an egg white scramble. Add bits of chopped veggies and grated cheese for a simple breakfast or lunch.