RecipesGreen asparagus with hollandaise sauce
Green asparagus with hollandaise sauce is one of the fundamental building blocks of the culinary world. Spring brings asparagus season, and you certainly shouldn't miss it. The combination of fresh, preferably locally grown asparagus with a simple yet refined hollandaise sauce is almost Michelin star-worthy. Green asparagus with hollandaise sauce is made simply, but the process must be followed precisely. The asparagus tastes best when lightly roasted, but you can also blanch it very briefly in water or steam it.
Ingredients (what you need)
500 g green asparagus with medium-thick stems
1 tablespoon extra virgin olive oil
salt
freshly ground pepper
1 pc egg yolk
1 and 1/2 teaspoons lemon juice
1 pinch cayenne pepper
55 g melted butter
1 pinch salt
Recipe steps
First, cut off the tough ends of the asparagus stalks where they can still bend easily, and preheat the oven to 230 °C.
Place the asparagus in a shallow baking dish or on a baking sheet. The tips should be pointing towards the center of the dish and the ends outwards, as they will cook faster on the edge. It will take about 10 minutes, and halfway through this time, shake the asparagus a little to ensure even cooking.
Now, let's get started on the hollandaise sauce. Blend the yolk, lemon juice, and cayenne pepper briefly, keeping the mixer on low speed, and gradually add the butter until a smooth, creamy sauce forms. If it seems too thick, add a little lukewarm water. Don't forget to taste and adjust the seasoning, if necessary.
Green asparagus with hollandaise sauce is served with ground pepper and warm sauce. Enjoy your meal!
Additional information about the recipe Green asparagus with hollandaise sauce
Green asparagus with hollandaise sauce is a delicious dish that perfectly combines the delicate flavor of green asparagus with a rich, creamy sauce. As a seasonal vegetable, asparagus is rich in vitamins and minerals, making it a healthy choice. Hollandaise sauce, made from butter, egg yolks, and lemon juice, adds a subtle and balanced flavor to the dish. This combination is ideal as an appetizer or a light main course. When serving, it is good to garnish the dish with freshly ground pepper or chives to enhance the flavor.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
