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German White Asparagus with Hollandaise Sauce
Indulge in the rich flavors of Germany with this classic springtime dish featuring tender white asparagus, served with a decadent and creamy Hollandaise sauce. This recipe showcases the delicate taste and crunchy texture of Spargel, expertly paired with a rich and velvety emulsion. Perfect for special occasions or as a side dish for your favorite meals.
Time Cook
25
Level
Intermediate
Calories
320
Allergens
Eggs, Dairy
Ingredients
12 spears
White Asparagus
55 Calories
3 large
Egg Yolks
180 Calories
2 tablespoons
Lemon Juice
10 Calories
1 tablespoon
White Wine Vinegar
0 Calories
0.25 teaspoon
Cayenne Pepper
1 Calories
0.5 teaspoon
Salt
0 Calories
1/2 cup
Unsalted Butter
100 Calories
Step-by-Step Instructions
1
Bring a large pot of salted water to a boil and blanch the asparagus spears for 4-6 minutes, or until tender but still crisp. Remove from the water with a slotted spoon and set aside on a paper towel-lined plate to drain excess moisture.
2
In a heatproof bowl, whisk together the egg yolks, lemon juice, vinegar, cayenne pepper, and salt until well combined. Set the bowl over a pot of simmering water, making sure the bottom of the bowl is not touching the water.
3
Slowly melt the butter in the microwave or in a small saucepan over low heat, stirring occasionally. Slowly pour the melted butter into the egg yolks, whisking constantly to prevent the sauce from breaking.
4
Continue whisking the sauce until it thickens and emulsifies, about 5-7 minutes. Remove from the heat and season with salt to taste.
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