Ingredients
The following ingredients have 4 Servings
- 250 grams White Asparagus
- 2 large Egg Yolks
- 170 grams Butter. (melted. I used unsalted so I can taste for salt at the end.)
- 2 tsp Lemon Juice (freshly squeezed.)
- 1 tsp Paprika (Sweet Smoked)
- 1/2 tsp Black Pepper (freshly cracked)
- 2 tsp Salt (plus more to taste)
Instruction
- Begin by peeling your white asparagus and cutting off the bottom 1-2 cm as this is the woody part.
- In a shallow pan add 100 grams of the butter on low heat and let melt. Pour in water so the bottom of the pan about 1-2 cm high, add in 2 tsp of salt. Whisk everything so it is emulsified and turn the heat up to max to bring to a boil.
- When the water is boiling add in the asparagus spears and reduce the heat to a simmer. Let sit in the simmering water for 25 minutes or until fork tender.
- At the 20 minute mark begin on the hollandaise. In a bowl (I used glass but you can use metal. Avoid plastic) add the egg yolks and lemon juice and whisk rapidly. You want the lemon juice to fully incorporate and the mixture to be smooth.
- Place a pot of water on the stove and turn up the heat to medium high. We want the water simmering, but do not want a rolling boil.
- Place the bowl on top of the pot taking note not to let the bottom of the bowl touch the water. If there is too much water just remove some. Once you put the bowl on the pot whisk rapidly so the eggs do not cook. We just want them to get warm.
- Slowly, very slowly, trickle in the butter to the egg yolk mixture constantly whisking. Do not stop whisking. By the time all of the butter is incorporated, the mixture volume should be at least doubled in size. Take the bowl off the pot and set aside. Add the paprika, pepper, and taste for salt.
- Plate the white asparagus. You can add the sauce first beneath the spears like I did in my pictures, or lay down the spears and then drizzle the sauce over. Either way works just fine.
