Spargel - White Asparagus With Easy Hollandaise Sauce
photo by BecR2400
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 3 tablespoons extra virgin olive oil (or unsalted butter)
- 2 lbs white asparagus, washed and trimmed
- 1⁄4 teaspoon finely chopped fresh lemon zest
- 2 -3 teaspoons fresh squeezed lemon juice
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon white pepper (optional)
- fresh snipped parsley, optional to serve
- fresh small fresh edible flower, optional to garnish (such as violets or Johnny jump-ups)
-
Easy Hollandaise Sauce
- 1⁄2 cup butter (1 stick)
- 4 large egg yolks
- 1⁄2 cup heavy cream (or whipping cream)
- 2 tablespoons lemon juice (to taste)
- 1⁄4 teaspoon sugar
- 1⁄2 teaspoon Dijon mustard
directions
- Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
- Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
- Arrange on serving platter and squeeze with fresh lemon juice.
- Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
- Remove butter from the microwave and stir until completely melted.
- Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
- Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
- Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
- NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Fabulous! I was nervous about the hollandaise because I'm a bit old-school about sauces. Hollandaise & bearnaise were one of the 1st things i learned to make when i was about 15. It was very good...we decided it was better than Knorr or similar but not quite as good as when cooked in the double boiler. I was excited when it started to thicken but after the next 20 seconds, it broke. A good whisking fixed that. I also added more lemon juice because it wasn't quite tart enough for us. The asparagus is spot on gorgeous. I did find white asparagus & it was a real treat! Thank you! Made for German Tag Contest 5/12,
-
I was very sceptical to try the microwave hollandaise, I never cook in the microwave. Besides, I have never made white asparagus, we always use the green one which is available year round in Florida. But, I bravely pushed onward, following the recipe to a T and was richly rewarded! The asparagus was tender, I loved the lemon flavor, however, the big surprize was the hollandaise sauce! Silky and smooth and very tasty. With a glass of Riesling, this was a lovely lunch! Tagged, made and reviewed for the "More than Sauerkraut and Dumpling" event.
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>