Hollandaise Sauce with Asparagus – A Classic Summer Dish

⏱️ Prep time: 30 minutes | 👥 Servings: 2 | 🔥 Difficulty: Medium

🥘 INGREDIENTS:

• Hollandaise Sauce: 3 egg yolks (size M), 150 g clarified butter, 1 tbsp white wine vinegar, 1 tbsp white wine, 2 tbsp water, juice of ½ lemon, salt, white pepper, 1 pinch cayenne
• Side dish: 500 g white asparagus (peeled), 1 tsp salt, 1 tsp sugar, ½ lemon for the asparagus water
• 4 slices cooked ham (optional)

🔥 PREPARATION:

Step 1: COOK ASPARAGUS (18–20 minutes)

• Bring water to a boil with salt, sugar, and half a lemon
• Cook asparagus until al dente for 15–18 minutes and keep warm
  
  
  

Step 2: MAKE REDUCTION (3 minutes)

• Add white wine vinegar, white wine, and water to the BIOL stainless steel saucepan
• Reduce by half over medium heat (level 5)
• Remove from heat, let cool slightly
  

Step 3: WHISK EGG YOLKS (5–6 minutes)

• Add egg yolks to the reduction
• Hold saucepan over a bain-marie (water approx. 70°C, do not boil!)
• Whisk constantly and vigorously until the mixture becomes creamy and pale
• Remove from bain-marie when the mixture holds whisk marks
  
  
  

Step 4: INCORPORATE BUTTER (5 minutes)

• Gradually whisk in clarified butter, drop by drop, stirring constantly
• Start slowly – only add more once the first butter has been incorporated
• Sauce will become creamy, thick, and glossy
• Season with lemon juice, salt, white pepper, and cayenne
  
  
  

Step 5: SERVE

• Arrange asparagus on a preheated plate
• Pour Hollandaise generously over the asparagus
• Serve immediately
  
  

✅ TIPS FOR PERFECT RESULTS:

• Water temperature in the bain-marie is crucial – never boil, otherwise the egg will curdle
• Stir in butter slowly – patience is the most important ingredient here
• Sauce curdled? Immediately remove from heat, stir in 1 tsp cold water, and continue whisking
• The BIOL stainless steel saucepan allows for even heat distribution – ideal for sauces
• Never keep sauce above 65°C – otherwise it will separate

🌡️ ASPARAGUS COOKING LEVELS:

• Al dente: 15 minutes – slightly crisp, recommended
• Tender: 18–20 minutes – classically soft
• Very soft: 22–25 minutes – for older asparagus spears

🍷 SERVING SUGGESTION:

With cooked ham and new potatoes – the classic German asparagus dish. For drinks: dry Pinot Gris or Silvaner. Hollandaise also goes great with salmon, artichokes, or steamed vegetables.

📊 NUTRITIONAL INFORMATION (per serving, sauce only):