White asparagus with light hollandaise recipe

White asparagus with light hollandaise recipe

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Hollandaise is the a standard accompaniment for white asparagus. The classic recipe does not use any flour, whereas this recipe uses a small amount of flour and less butter.

5 people made this

IngredientsServes: 2

  • 1kg white asparagus
  • 1 teaspoon salt
  • 1 pinch caster sugar
  • 1 tablespoon plain flour
  • 50g cold butter, diced
  • 2 egg yolks, lightly beaten
  • 1 dash lemon juice
  • 2 tablespoons double cream
  • salt to taste
  • white pepper to taste
  • sugar to taste

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
  2. Place the asparagus in a large wide pan and just cover with water. Add 1 teaspoon salt and 1 pinch of sugar. Bring to the boil, then reduce the heat and simmer gently until the spears are tender and can be easily pierced with a sharp knife, about 15 to 25 minutes depending on the thickness of the asparagus.
  3. Remove the asparagus and drain, reserving the cooking liquid and measuring out 250ml. Keep the asparagus warm.
  4. Put the flour in a small saucepan and add a small amount of the hot asparagus liquid. Stir until it forms a paste, then whisk in the rest of the liquid. Let come to the boil and stir frequently.
  5. Reduce the heat and stir in the butter and egg yolk. Heat through but do not let boil. Whisk in lemon juice and cream and season with salt, pepper and sugar. Remove from the heat and briefly whisk again until smooth.
  6. Serve immediately with the hot asparagus.

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Reviews & ratingsAverage global rating:(3)

Spargel - White Asparagus With Easy Hollandaise Sauce

A traditional spring or early summer dish of sauteed white asparagus (spargel), drizzled with a simple warm hollandaise sauce. Pairs beautifully with light, simple spring or summer fare such as slices of premium quality cured ham (try Black Forest ham), sliced boiled eggs and boiled new potatoes served with melted butter and sprinkled with fresh snipped parsley. Or salmon! A nice glass of white wine (such as Riesling), May Wine, or Sekt bubbly rounds out this delectable meal! Prost! This is a great make-ahead dish. Note: White asparagus (German : Spargel) is very popular throughout Europe and is the same variety as green, only it's grown covered in soil (hilling) to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much more tender. White asparagus must be peeled before consumption. White or green, asparagus is a delightful veggie to be enjoyed at it's peak in the spring or early summer time!

Рецепт White Asparagus with Hollandaise Sauce

This dish brings me back to my Vienna days: white asparagus and potatoes with hollandaise sauce. The appearance of asparagus in the markets of Vienna--as elsewhere--is a harbinger of Spring. Austrians (and Germans) have a thing for white asparagus. They prefer it to the green kind that is more familiar in most other places. In fact, ask for Spargel and they will assume you mean white asparagus, you should say Gruener Spargel, or "green asparagus" if you want the kind we're most familiar with. White asparagus are grown by keeping dirt mounded around the emerging stalk, depriving it of light. The plant cannot produce chlorophyll without light, thus there is no green color to the stalks. The flavor is more delicate, and the flesh more tender, than regular asparagus. (The same light deprivation technique is used to keep Belgian endive white as well.)

Anyway, this is another dish of utter simplicity to make, but quite beautiful to behold.

Make broth

  • I never throw away the tough ends or the peel, I always use them to make broth, which is a delicate yet wonderfully aromatic broth great to use for soups or risotto.
  • For this purpose, gather the peel and tough ends from 1 to 2 kg/ 2.2 to 4-4 oz asparagus, either white or green or a mixture.
  • Cook them for 20 minutes in water with 1-2 tablespoons butter, some salt and some lemon juice.
  • Strain the liquid and keep it in bottles in the fridge for about 1 week or freeze it.

4 medium-sized egg yolks
1 tbsp freshly-squeezed lemon juice
a pinch of salt
a pinch of cayenne pepper
225g (8oz) butter
2 tbsp cold water

700g thin-skinned new potatoes (Annabelle or Gala)
8-12 slices of good quality cooked or air-dried ham (optional)

First prepare your asparagus. Peel the spears from below the head all the way to the base. If the cut ends are no longer so fresh that they’re wet, slice a small piece off them until they are. Put the ends and peelings into a wide, shallow pan and cover with water, bring to the boil and leave to simmer for 15 minutes to create a light stock. Remove all the bits with a slotted spoon and discard them before adding the butter, salt and sugar and carefully placing the asparagus into the liquid, ensuring the spears are all submerged. Cook gently for 10-15 minutes, until you can slide a knife easily through the thick end of the spears. Gently lift them out of the stock and leave the asparagus in a sieve for a couple of minutes to let the water drain off it. Keep warm until you’re ready with your potatoes and Hollandaise, but make sure they’re not completely covered, otherwise they’ll continue to steam and end up overcooked.

Wipe any dirt off your potatoes, put them in a pan, cover them with cold water, bring to the boil, add a little salt and leave them to simmer for 15-20 minutes or until they slide off a sharp knife when you prod them.

Whilst your potatoes and white asparagus are cooking, you can concentrate on the Hollandaise, which will require your undivided attention. Whisk the egg yolks in a medium-sized bowl with the lemon juice, salt and cayenne pepper. Heat the butter in a non-stick pan until it has just melted – you don’t want to let it get too hot – then add the water and then drizzle the mixture very, very slowly into the egg, whisking constantly. Now pour it all back into the pan, place on a very low heat and keep stirring (or whisking, if you spot any lumps) until the sauce is smooth and thickened – it’s the right consistency when it coats the back of a spoon.

Serve your asparagus with potatoes, the Hollandaise and if you fancy it, 3-4 rolled up slices of ham per person.

White Asparagus with Butter and Chives

  • 12oz (360gr) large, white asparagus
  • 2 tbs butter
  • 2 tbs fresh, snipped chives, regular or garlic or mixed
  • pepper

  • Cut off ends of asparagus, making thin slices until the knife goes through easily..
  • Using a vegetable peeler, peel from just below the tip to the bottom until all the stringy bits are gone. It’s best to lay it flat on the counter as they break very easily.
  • Bring a large pan (pasta pan) 3/4 full of lightly salted water to a boil over medium-high heat.
  • Add asparagus and boil gently for 10 – 15 minutes. Use a tongs to grab a spear and test with a sharp knife. The knife should go in easily.
  • When done remove asparagus (tongs) to a plate.
  • Empty pan and return to low heat or no heat.
  • Melt butter.
  • Add asparagus, chives and turn asparagus to coat.
  • Remove to a small platter, add pepper and serve.

Julia Child suggested peeling with a knife and taking about 1/16th of an inch off. I used a vegetable peeler, but did use it rather aggressively.

Don’t ‘snap’ off the ends like you do green asparagus. White asparagus tends to be brittle and snaps easily, having nothing to do with the woody ends. Trying to snap it off will waste a lot and peeling makes almost the entire spear tender. Slice the ends off, and continue making thin slices until the ends look moist and fresh. My spears were 10 – 11 inches long and I took off less than an inch.

Cooking time will vary according to thickness, but peeled asparagus cooks faster than unpeeled. Test it so as not to overcook….. But do cook sufficiently.

I fried it lightly in butter for a few minutes to add both flavor and color.


White Asparagus with Butter and Chives, cooking white asparagus — 6 Comments

Maybe this is a shame on me moment, but I’ve always boiled my asparagus. I do it in a large frying pan with just enough water to cover them. I don’t have an asparagus pot so at least that way, they’re all laying on their sides and not flopping about. When done, I toss them with the butter/garlic mixture. I’m a Julia Child protege because I never knew! huh

Most of the green asparagus we get is from Spain, but I agree that the green stuff is a little easier to handle. Your post reminded me that when I first learned to cook white asparagus (from Les Recettes Faciles de Françoise Bernard), the directions were, indeed, to boil it. I just bought some a few days back and steamed it, and I ended up with a lot of stringy-ness.

Green is what we get here and I also boil mine with water to cover in a frying pan. I have taken note on how to treat the white version because as from next year I will have to use that until I can track down the producers of green in our corner of France.

It is the reverse in Australia – white is rare, green is everywhere. So far in Morocco I have seen green but only the once !

nightsmusic, I often fix green asparagus that way, but the pot full of water really worked better for the really fat white ones

Betty, we buy the Spanish green occasionally, but it’s never as good as the local green. I was amazed at how well the boiling worked for the white. I’m a convert!

Gill, does that mean you’re going to be here longer or full-time?

Kate, that’s how it is in the US, too. And when there is white, it’s skinny, little spears, not like here


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It is Spargelzeit or ‘asparagus time’ at the moment – the season of this healthy and delicious vegetable in its interesting shape. We all love it, in its different forms and yes, even without anything, just some butter. A new form now, ready to be tested in my kitchen, too!

I also love asparagus when it is cooked with many herbs, a bit like you do it but without the cream, as I don’t like to use milk, butter or cream in cooking. So you can add the herbs in the water when the asparagus is boiling. they will take the aroma of all herbs and it will taste just great!

I think it is becoming obvious that I love food in many types, from all over the world. This is so exception and I would to try cooking this as I absolutely love asparagus. Actually this reminds me of when I had to teach my 3-5 year olds the word asparagus…they looked at me so confused and distraught as its quite a big word for ESL children to wrap their heads around, but that didn’t stop them from trying to say the word and the sentence “I eat asparagus”.

Hollandaise-Asparagus Tart

Lightly spoon flour into a dry measuring cup level with a knife. Place flour and sugar in a food processor pulse 3 times or until combined. Add shortening pulse 6 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined. Gently press mixture into a 6-inch circle on a lightly floured surface roll dough into an 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray fold edges under, and flute. Pierce bottom and sides of dough with a fork bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack.

Reduce oven temperature to 375°.

Snap off tough ends of asparagus remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 3 minutes or until crisp-tender. Rinse asparagus under cold water drain well. Arrange asparagus spokelike in prepared crust with tips toward inside of crust. Combine milk, rind, juice, tarragon, salt, egg, and egg white stir well with a whisk. Pour over asparagus sprinkle with cheese. Bake at 375° for 30 minutes or until puffy and lightly browned. Serve warm.

Asparagus with Hollandaise Sauce

You’ll never guess that this creamy citrusy hollandaise sauce for asparagus is made with a fraction of the calories classic hollandaise sauce has – thanks to our creamy Greek yogurt! And no need to worry about this healthier version lacking flavor – in addition to Greek yogurt, this sauce is made with butter, lemon juice and zest, egg yolks, Tabasco sauce, salt and pepper, which all come together to create an incredibly tasting sauce. Once it’s ready, serve over cooked asparagus and enjoy a bright and flavorful spring treat. Share this asparagus with hollandaise recipe with family and friends on Facebook, Pinterest, Twitter or Instagram – and use our handle @cabotcheese when posting on Instagram.

Bring one inch of water to a simmer in the bottom of a double boiler or large saucepan. Bring a kettle to a boil.

Whisk lemon juice and egg yolks in the top of the double boiler or metal bowl. Adjust heat under the double boiler so the water is at a gentle simmer. Set bowl over the simmering water in the double boiler or saucepan and whisk until the egg mixture is steaming hot and thickening, but not curdling along the edge, about 1 to 2 minutes.

Remove the egg mixture from the heat and whisk in Cabot Unsalted Butter. Then whisk in Cabot Plain Greek Yogurt, a little at a time, until smooth. Whisk in Tabasco, salt, pepper and lemon zest.

Pour boiling water from the kettle over the asparagus in a large saucepan. Set over high heat, and simmer until the asparagus is bright green and crisp tender, about 3 to 4 minutes. Drain well and serve with the hollandaise.

Need more delicious asparagus recipes? Try our tasty Roasted Asparagus Salad with Toasted Cheddar next! Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this asparagus with hollandaise recipe. If you have a chance, please rate and review it!


1 lemon, juice plus 1 teaspoon zest separated
4 egg yolks
2 tablespoons Cabot Unsalted Butter , melted
½ cup Cabot Plain Greek Yogurt
10 dashes Tabasco hot sauce, or to taste
¾ teaspoon salt, or to taste
pinch ground white pepper, or to taste
2 pounds asparagus spears, trimmed

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.


Prep: 20 mins | Cook: 10 mins | Total: 30 mins

BRING one inch water to a simmer in the bottom of a double boiler or large saucepan. Bring a kettle to a boil.

WHISK lemon juice and egg yolks in the top of the double boiler or metal bowl. Adjust heat under the double boiler so the water is at a gentle simmer. Set bowl over the simmering water in the double boiler or saucepan and whisk until the egg mixture is steaming hot and thickening, but not curdling along the edge, 1 to 2 minutes.

REMOVE the egg mixture from the heat and whisk in butter. Whisk in yogurt, a little at a time until smooth. Whisk in Tabasco, salt, pepper and lemon zest.

POUR boiling water from the kettle over the asparagus in a large saucepan. Set over high heat, and simmer until the asparagus is bright green and crisp tender, 3 to 4 minutes. Drain well and serve with the hollandaise.

Watch the video: Σπαράγγια με Αβγά Ποσέ και Σάλτσα Hollandaise Επ. 47. Kitchen Lab TV. Άκης Πετρετζίκης (August 2022).