White Asparagus with Hollandaise Sauce

Servings: 4 | Time: 20 Minutes

INGREDIENTS:

White Asparagus

  • 1 lb Alpine Fresh white asparagus

  • 1 tbsp butter

  • 1 tsp salt

  • 1 tsp sugar

  • 1 tbsp lemon juice

Hollandaise Sauce

  • 10 tbsp butter

  • 3 egg yolks

  • 1 tbsp white wine (optional)

  • 1 tbsp lemon juice

  • 1/2 tsp salt

  • 1/2 tsp hot sauce (optional)

  • 1 tbsp fresh chives

  • 1/2 tbsp fresh tarragon or dill

DIRECTIONS:

  1. Peel white asparagus with a vegetable peeler and cut off the woody ends.

  2. Bring a large pot of water to boil. Add the butter, salt, sugar and lemon juice and stir. Gently drop the white asparagus and boil for 15 to 20 minutes. Check after 10 minutes by piercing the largest spear with a fork. If the fork meets little resistance the asparagus is cooked.

  3. While the asparagus is cooking, prepare the hollandaise sauce. Melt butter in a small sauce pan over low heat. In a blender place the egg yolks, lemon juice, salt, white wine and hot sauce (if using). Blend for a couple of seconds to combine.

  4. Slowly add the melted butter while blending, until fully incorporated and mixture is smooth. Taste the Hollandaise sauce and adjust seasoning as needed. Transfer the sauce to a warm serving dish or gravy boat and serve immediately with the cooked asparagus. Garnish with fresh chives and tarragon or dill (optional).