Boiled asparagus with hollandaise sauce

Last Updated on July 24, 2024

Well-cleaned asparagus boiled in lightly salted and sweetened water, served drained, topped with freshly prepared warm hollandaise sauce.

Ingredients:

600 g of asparagus water sugar salt For hollandaise sauce: 50 g mildly browned butter 18 cl vegetable stock + spices, onion, water and salt 3 pcs egg yolks 1 tbsp lemon juice salt

Procedure:

1. Tie the cleaned asparagus, free of woody ends, into bundles, place in boiling, salted and slightly sweetened water and cook until tender, about 15 minutes
2. Remove the asparagus and dry it on a folded clean cloth
3. Arrange the prepared asparagus neatly, preferably on warmed plates, and pour the freshly prepared hollandaise sauce over it.

Preparation of hollandaise sauce:
1. Whisk the egg yolks in the broth, add salt, place the container in a large pot of hot water and heat the broth, whisking with a whisk, but it must not boil, hence the water bath!
2. Remove the thick sauce from the water bath, whisk in the softened butter and the lemon juice drop by drop
3. Serve the sauce immediately, warm.