Perfectly cooked white asparagus is the highlight of the spring season! π±β¨ Prepared with butter, salt and a touch of sugar, the flavours remain delicate and subtle. Easy to prepare and delicious with hollandaise sauce β asparagus is the star of every plate! π
classically boiled asparagus with hollandaise sauce
Stefie
4
15-20 minutes
15 minutes
french
sauce
Ingredients
- 1 kg white asparagus
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp butter
- 1 lemon
- the best hollandaise sauce
Directions
Prepare the asparagus:
Thoroughly wash the asparagus and cut off the woody ends (approx. 2-3 cm).Carefully peel the spears using a peeler, starting below the heads and working downwards.
Prepare the asparagus water:
Fill a large, tall pot with water (about 2-3 litres) and bring to the boil.Add salt, sugar, butter and a dash of lemon juice to the water. The butter provides a delicate flavour, while the sugar highlights the sweetness of the asparagus.
Cooking the asparagus:
Carefully place the peeled asparagus in the boiling water so that the tips do not break.Reduce the heat so that the water is just simmering.
Cook the asparagus for 10-15 minutes, depending on the thickness of the stems. Test with a fork or knife: the asparagus should be soft but still firm to the bite.
Serving the asparagus:
Carefully remove the cooked asparagus from the water using a slotted spoon and briefly toss in a pan with a knob of butter.Arrange the asparagus on a plate and serve with your fresh hollandaise sauce. Perfect with potatoes and ham!
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