White Asparagus With Easy Hollandaise
8
- Prep Time20 min
- Total Time30 min
- Makes6 Servings
White asparagus with easy hollandaise Photo, Roberto Caruso
Whip up a simple hollandaise and drizzle it over a delightful spring vegetable: white asparagus!
Ingredients
2 bunches white asparagus, about 1 kg
1/2 cup cold unsalted butter, cubed
2 egg yolks
1 tbsp lemon juice
1 1/2 tsp hot water
1/4 tsp salt
3 tbsp chopped chives
Instructions
FILL a medium saucepan halfway with water and bring to a boil. Break off and discard tough ends from asparagus, then peel bottom third of stalks with a vegetable peeler. Add asparagus to boiling water. Boil until tender-crisp, 5 to 6 min. Using tongs, remove asparagus from water and immediately plunge into a bowl of cold water. Drain and pat dry.
MELT butter in a small pan over medium- high. Skim off and discard foam. Pour butter into a measuring cup, leaving white solids behind. Whirl egg yolks with lemon juice, hot water and salt in a blender for 1 min. Slowly pour hot butter through hole in lid, whirling until thickened, about 1 more min. Spoon over asparagus. Sprinkle with chives and fresh pepper.
Nutrition (per serving)
Calories 185, Protein 4g, Carbohydrates 5g, Fat 17g, Fibre 3g, Sodium 117mg.
Excellent source of Folate.
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