Classic White Asparagus with Hollandaise Sauce & Buttered Potatoes
This classic dish features tender white asparagus paired with a rich Hollandaise sauce and buttery potatoes, creating a delightful springtime meal. Experience the perfect balance of flavors and textures in every bite.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Boiling and sautéing
- Cuisine: German
Ingredients
Scale
- 1 kg (2.2 lbs) white asparagus, freshly harvested
- 1 liter (4 cups) water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 lemon, juiced
- 3 large egg yolks
- 200 g (7 oz) unsalted butter
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard (optional)
- Salt, to taste
- White pepper, to taste
- A pinch of cayenne pepper (optional)
- 800 g (1.75 lbs) small waxy potatoes (e.g., Yukon Gold or new potatoes)
- 100 g (3.5 oz) unsalted butter
- Salt, to taste
- Fresh parsley, finely chopped (for garnish)
Instructions
- Begin by washing and peeling the white asparagus. Be sure to cut off the woody ends. This takes about 10 minutes and ensures the asparagus is tender and edible.
- In a large pot, bring the water to a boil. Add the sugar, salt, and freshly squeezed lemon juice. Boil the water for about 2 minutes to blend the flavors.
- Carefully place the peeled asparagus into the boiling water and cook for 12-15 minutes until tender but still firm. You can test with a fork; it should pierce easily without falling apart.
- While the asparagus is cooking, prepare the Hollandaise. Melt the butter in a small pot over low heat and let it cool until slightly warm, about 5 minutes.
- In a bowl, whisk the egg yolks well with a hand mixer or whisk. Add the lemon juice, Dijon mustard (if using), salt, white pepper, and a pinch of cayenne pepper. Whisk the mixture for 1-2 minutes until thick and creamy.
- Slowly pour the melted butter into the egg yolk mixture while constantly stirring. This step takes about 3 minutes. The sauce should be thick and glossy.
- Cook the small potatoes in a separate pot of salted water for 15-20 minutes until soft. You can test with a fork. Let the potatoes cool slightly after cooking and then drain.
- Melt the remaining butter in a pan and add the cooked potatoes. Sauté over medium heat for 5 minutes until they are lightly golden and have absorbed the butter.
- Serve the asparagus on a plate, generously drizzle with Hollandaise, and arrange the buttered potatoes alongside. Garnish the dish with freshly chopped parsley for a pop of color.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 300 mg
Keywords: Be careful not to overcook the asparagus, as it can become mushy. A firm asparagus has the best texture. Use a double boiler to keep the Hollandaise warm while finishing the dish to maintain its creaminess. For the perfect Hollandaise, it's crucial to pour the butter slowly while constantly stirring to prevent the sauce from curdling.