Asparagus with Easy Hollandaise Sauce (Oma's Spargel mit Sosse)

Method5 steps · about 20 min

1. 1

   Step 1: Put the separate asparagus cooking water in an asparagus cooker or large pot and heat it toward a boil. Peel all the white asparagus from just below each tip down the stalk and trim off the woody ends.

   Uses The separate unmeasured water for the asparagus pot · All 2 lb (907 g) white asparagus to peel and trim

2. 2

   Step 2: Once the asparagus water boils, stir in all the measured tablespoon sugar and tablespoon cooking-water salt. Gently add all the peeled spears, bring back to a boil, then reduce to a gentle simmer. Cook for about 10 minutes, until tender when pierced. While they simmer, make the sauce in the next two steps. Drain the spears when tender and keep them warm for serving.

   Gently simmer white asparagus · 10 minUses The separate asparagus cooking water in its pot · 1 tbsp (12 g) sugar for cooking water · 1 tbsp (18 g) salt for cooking water · All the peeled and trimmed white-asparagus spears

3. 3

   Step 3: Put both large pasteurized yolks, the measured tablespoon warm sauce water and the tablespoon freshly squeezed lemon juice into a blender. Blend for about 30 seconds until frothy.

   Uses 2 large pasteurized egg yolks · 1 tbsp (15 ml) warm sauce water · 1 tbsp (15 ml) freshly squeezed lemon juice

4. 4

   Step 4: Melt all the ½ cup unsalted butter in a microwave or saucepan until hot. With the blender running, pour the hot butter very slowly into the frothy yolk mixture and blend until thick and creamy. Taste and season with the separate additional salt as needed and the pinch of cayenne.

   Uses ½ cup (115 g) unsalted butter, melted and hot · The complete frothy yolk, warm-water and lemon mixture · Only additional sauce salt needed after tasting · 1 pinch cayenne for the Hollandaise

5. 5

   Step 5: Serve all the tender, drained white asparagus promptly as four portions with the warm blender Hollandaise. The source photograph shows a serving suggestion with potatoes and ham alongside the asparagus and sauce.

   Uses All the cooked and drained white-asparagus spears · The complete prepared warm Hollandaise