German cuisine · Vegetable Dishes

Asparagus with Hollandaise

White asparagus with hollandaise sauce and new potatoes.

Ingredients · for 4 servings

• 1.5 kg white asparagus
• 3 egg yolks
• 250 g butter
• Lemon
• New potatoes
• Nutmeg

Instructions

1. Peel the asparagus thinly from top to bottom with a peeler and cut off the woody ends; put the potatoes on to boil in their skins.
2. Cook the asparagus in gently simmering salt water with a pinch of sugar for 12–15 min depending on thickness, until pliable but not soft; drain carefully and keep warm.
3. Whisk the egg yolks with 2 tbsp warm water in a bowl over a gently simmering water bath until creamy-thick (not too hot or they'll curdle).
4. Clarify the butter and keep it warm.
5. Stir the warm butter into the yolks, first drop by drop, then in a thin stream, whisking constantly until the hollandaise binds glossy.
6. Season with lemon juice, salt and a pinch of nutmeg.
7. Arrange the asparagus on plates, pour over the hollandaise and serve with the potatoes.