White Asparagus With Hollandaise Sauce German Classic Dish Recipes

WHITE ASPARAGUS WITH HOLLANDAISE SAUCE (GERMAN CLASSIC DISH)

Steps:

• WHITE ASPARAGUS 1. Peel the asparagus using a vegetable peeler and cut off the woody ends. (Handle it with care as it can snap easily, being almost 94% water). 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, depending on how thick it is. 3. Gently remove the spears from the boiling water and plate. Serve immediately, drizzled with Hollandaise and garnished with parsley or dill. HOLLANDAISE SAUCE 1. In a small sauce pan over gentle heat melt the butter. 2. In a blender place the egg yolks and blend on slow for just a couple of seconds. Add the lemon juice, salt, white wine and hot sauce (if using). Blend again for a couple of seconds. 3. Slowly add the melted butter while blending, until it is all incorporated. Taste the Hollandaise sauce and adjust seasoning as needed. Transfer the sauce to a warm serving dish or gravy boat and serve. If you need to keep it warm, place the serving container in a pan with hot water so it does not separate. Do not try to microwave it or heat it up over direct heat.

WHITE ASPARAGUS WITH HOLLANDAISE SAUCE

Steps:

• Bring the water to a boil in a large stockpot, and add the salt. Place asparagus spears in the water; cook just until tender, about 5 minutes. Gently transfer to a colander to drain, being careful not to damage the tips. Blot dry with paper towels, and arrange on a large serving platter. Serve warm with hollandaise sauce.

ASPARAGUS WITH HOLLANDAISE

Steps:

• Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
• Bring a pot of generously salted water to a boil. Add the asparagus and cook, uncovered, until tender, 4 to 6 minutes depending on the thickness. Drain in a colander.
• Meanwhile, put the egg yolk, lemon juice and cayenne in a blender. Pulse a couple times to combine.
• Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up.
• Transfer the asparagus to a plate. Pour the sauce over the top of the asparagus, sprinkle with more cayenne if desired and serve right away.
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HOW TO COOK WHITE ASPARAGUS

Steps:

• Wash the Asparagus and with a peeler, remove the outer skin from each stem but leaving the asparagus heads untouched.
• Cut off about ¾ of an inch from the bottom or as much as needed to remove the tough area.
• In a large pot or asparagus steamer, bring water to a boil.
• Bundle the asparagus to 4 to 8 bundles and wrap some kitchen twine around each bundle to hold it together.
• Put the asparagus into the boiling water and reduce the heat so it stops boiling but stays close to simmering.
• Add the salt, sugar, butter, and lemon juice to the water.
• After 12 to 15 minutes, the asparagus should be soft. Test it by poking into a stem with a pointed knife. If it easily goes into the stem, the asparagus is cooked through.
• Remove the asparagus from the water, cut the twine and serve.

HOLLANDAISE SAUCE FOR WHITE ASPARAGUS

Steps:

• Clarify the butter: Slowly melt butter in a small saucepan over medium heat; skim off surface foam. Pour clear layer of butter into a large glass measuring cup, leaving behind the milky residue in the bottom of the pan, which can be discarded. Let butter cool until it is lukewarm.
• Meanwhile, place egg yolks and wine in a heat-proof bowl set over a pan of simmering water. Whisk vigorously until mixture is very pale and whisk leaves a trail, 3 to 4 minutes. Remove bowl from heat; continue whisking until mixture is lukewarm, about 30 seconds.
• Whisking constantly, add butter to the egg mixture a drop at a time at first and gradually increasing to a steady stream. When fully incorporated, stir in the water and lemon juice, and season with salt and cayenne pepper, if desired. Serve immediately, or keep warm over a pan of simmering water removed from heat.

SPARGEL - WHITE ASPARAGUS WITH EASY HOLLANDAISE SAUCE

Steps:

• Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
• Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
• Arrange on serving platter and squeeze with fresh lemon juice.
• Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
• Remove butter from the microwave and stir until completely melted.
• Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
• Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
• Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
• NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.