Hollandaise is the a standard accompaniment for white asparagus. The classic recipe does not use any flour, whereas this recipe uses a small amount of flour and less butter.
6 people made this
1kg white asparagus
1 teaspoon salt
1 pinch caster sugar
1 tablespoon plain flour
50g cold butter, diced
2 egg yolks, lightly beaten
1 dash lemon juice
2 tablespoons double cream
salt to taste
white pepper to taste
sugar to taste
Method Prep:20min › Cook:40min › Ready in:1hr
Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
Place the asparagus in a large wide pan and just cover with water. Add 1 teaspoon salt and 1 pinch of sugar. Bring to the boil, then reduce the heat and simmer gently until the spears are tender and can be easily pierced with a sharp knife, about 15 to 25 minutes depending on the thickness of the asparagus.
Remove the asparagus and drain, reserving the cooking liquid and measuring out 250ml. Keep the asparagus warm.
Put the flour in a small saucepan and add a small amount of the hot asparagus liquid. Stir until it forms a paste, then whisk in the rest of the liquid. Let come to the boil and stir frequently.
Reduce the heat and stir in the butter and egg yolk. Heat through but do not let boil. Whisk in lemon juice and cream and season with salt, pepper and sugar. Remove from the heat and briefly whisk again until smooth.