📝 About This Recipe
Celebrate the arrival of spring with this elegant, timeless dish that pairs tender-crisp asparagus with a rich, velvety French Hollandaise. This recipe captures the essence of Easter celebrations, offering a bright citrus lift and a luxurious texture that elevates the humble vegetable to a gourmet centerpiece. Perfectly balanced between the earthy snap of the greens and the buttery decadence of the sauce, it is a hallmark of sophisticated seasonal cooking.
🥗 Ingredients
The Asparagus
- 1.5 pounds Fresh Asparagus (woody ends trimmed)
- 1 tablespoon Kosher Salt (for blanching water)
- 2 cups Ice Cubes (for the ice bath)
The Hollandaise Sauce
- 3 large Egg Yolks (at room temperature)
- 1 cup Unsalted Butter (melted and kept hot)
- 1.5 tablespoons Fresh Lemon Juice (strained of seeds)
- 1 pinch Cayenne Pepper (for a subtle heat)
- 1/4 teaspoon White Pepper (ground)
- 1 teaspoon Warm Water (if needed to thin sauce)
- 1/4 teaspoon Fine Sea Salt (to taste)
Garnish & Finishing
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Lemon Zest (freshly grated)
- 1 pinch Maldon Flaky Salt (for final seasoning)
👨🍳 Instructions
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1
Prepare a large bowl with cold water and ice cubes to create an ice bath; set this aside for shocking the asparagus.
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2
Bring a large, wide skillet or pot of water to a rolling boil and add the tablespoon of kosher salt.
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3
Drop the asparagus into the boiling water and cook for 2-4 minutes, depending on thickness, until bright green and just tender.
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4
Use tongs to immediately transfer the asparagus to the ice bath to stop the cooking process; once cold, drain and pat thoroughly dry with paper towels.
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5
In a small saucepan, melt the butter over medium heat until it is bubbling and hot, then set aside in a container with a pouring lip.
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6
Create a double boiler by simmering an inch of water in a saucepan and placing a heat-proof glass or stainless steel bowl over it, ensuring the bottom of the bowl does not touch the water.
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7
Add the egg yolks and lemon juice to the bowl, whisking vigorously until the mixture becomes pale and doubles in volume.
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8
Very slowly, begin drizzling the hot melted butter into the egg mixture in a thin, steady stream while whisking constantly and rapidly.
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9
Continue whisking until all the butter is incorporated and the sauce is thick, glossy, and holds its shape slightly.
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10
Remove the bowl from the heat and whisk in the cayenne, white pepper, and sea salt. If the sauce is too thick, whisk in a teaspoon of warm water.
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11
To serve, quickly reheat the dried asparagus by sautéing it in a pan with a touch of butter for 1 minute or steaming it for 30 seconds.
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12
Arrange the asparagus on a warm platter, generously spoon the Hollandaise over the tips, and garnish with chives, lemon zest, and flaky salt.
💡 Chef's Tips
Always use fresh, firm asparagus; if the stalks are very thick, use a vegetable peeler to shave the bottom half for a more tender bite. If your Hollandaise sauce breaks (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it to emulsify again. Keep the Hollandaise warm until serving by placing the bowl in a larger container of warm (not hot) water. Do not let the water in your double boiler reach a full boil while whisking the yolks, or you risk scrambling the eggs. For a lighter version, you can use a blender to emulsify the sauce by pouring the hot butter through the lid opening while the motor is running.
🍽️ Serving Suggestions
Pair this dish with a crisp Sauvignon Blanc or a chilled glass of Rosé to cut through the richness of the butter. Serve alongside a roasted rack of lamb or honey-glazed ham for a traditional Easter feast. Add a poached egg on top of each serving for a luxurious brunch variation. Accompany with small roasted new potatoes tossed in dill and olive oil. Serve with smoked salmon slices for an elegant appetizer or light lunch.