Asparagus with Hollandaise Sauce
15 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
ASPARAGUS PREPARATION
Peel white asparagus and cut off the woody ends. Do not peel green asparagus, just remove the leaves from its stalks. Tie white and green asparagus separately into portions with kitchen twine.
In a narrow, tall pot, bring 3 liters of water with sugar and salt to a boil. Place the asparagus in the pot: cook green asparagus for 5 minutes, white asparagus for 10 minutes. Untie the cooked asparagus and divide it onto preheated plates. Pour some of the Hollandaise sauce over it. Serve the rest of the sauce separately in a bowl or gravy boat.
Serve with boiled potatoes or white bread.
Chef's tip
Peel the asparagus with an asparagus peeler or a potato peeler. Peel from the tip downwards. You can also snap off the woody part – just bend the asparagus firmly, and the stalk will break where the woody part begins. Don't throw away the woody ends; you can use them for soup or broth. Fresh asparagus is full of water. You can tell its freshness by the squeaking sound the stalks make when rubbed together. When cooking asparagus, only the stalks should be submerged in water, while the tips should stick out. If they are submerged, drain a little water. Submerge the tips for the last minute of cooking.