Solo asparagus with hollandaise sauce
Whether white or green - our favorite spring vegetable is light, healthy and so delicious. We love this seasonal classic up and down the country: discover the quickest recipe for tender asparagus with creamy hollandaise sauce.
People:For 2 persons
Cooking time:20 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Asparagus
| 500 g | Asparagus white or green |
| 1 l | Water |
| 5 g | Salt |
| 7 g | Sugar |
| 0,5 piece | Lemon |
| 50 g | Butter |
Sauce Hollandaise
| 6 | Eggs |
| 3 tbsp. | Water |
| 1 pinch | Salt |
| Some | Pepper |
| 300 g | Clarified butter |
| 0,5 piece | Lemon |
| Some | Cayenne pepper |
Preparation steps
Asparagus
- Peel the white asparagus (green asparagus does not need to be peeled) and cut off the ends.
- Bring the water to a gentle simmer and add salt, sugar, the juice of half a lemon and the butter.
- Place the asparagus in the gently simmering water and cook.
- After approx. 10 minutes, check whether the asparagus is already soft. The cooking time may vary depending on the thickness of the asparagus.
Hollandaise sauce
- Using a saucepan and a mixing bowl, prepare a bain-marie (over a medium heat).
- Separate the eggs. Place the egg yolks in the mixing bowl with 3 tablespoons of cold water and add salt and pepper.
- Beat the egg yolks over the bain-marie until the mixture forms a compact foam and reaches a creamy consistency.
- Then remove the bowl from the bain-marie and continue beating with the whisk until the mixture has cooled slightly.
- Melt the clarified butter until lukewarm and beat into the mixture in small batches.
- Season the sauce to taste and pass through a sieve.
- If desired, you can add the juice of half a lemon and a little cayenne pepper.
- Serve in a sauce boat or drizzled over the asparagus.
Indulgence tip: Try our quick recipe for solo asparagus with hollandaise sauce with the juicy Tender Wheel veal roll roast or the fine, lean Great Peak veal steak .