White asparagus spears are generally thicker than their green counterparts, so be sure to trim the tough ends of the stalk and cook until they are perfectly crisp-tender.
Recipe information
Yield
serves 6 to 8
Ingredients
Hollandaise Sauce
Preparation
Step 1
Bring the water to a boil in a large stockpot, and add the salt. Place the asparagus spears in the water; cook just until tender, about 5 minutes. Gently transfer to a colander to drain, being careful not to damage the tips. Blot dry with paper towels, and arrange on a large serving platter. Serve warm with hollandaise sauce.
Hollandaise Sauce
Step 2
Clarify the butter: Slowly melt the butter in a small saucepan over medium heat, and skim off surface foam. Pour the clear layer of butter into a large glass measuring cup, leaving behind the milky residue, which can be discarded. Let the butter cool until it is lukewarm.
Step 3
Meanwhile, place the egg yolks and wine in a heatproof bowl set over a pan of simmering water. Whisk vigorously until the mixture is very pale and the whisk leaves a trail, 3 to 4 minutes. Remove from heat; continue whisking until the mixture is the same temperature as the butter, about 30 seconds.
Step 4
Whisking constantly, add the butter to the egg mixture, 1 drop at a time at first and gradually increasing to a steady stream. When fully incorporated, stir in the water and lemon juice, and season with salt and cayenne pepper, if desired. Serve immediately, or keep warm over a pan of simmering water removed from heat.
