Do you love asparagus? If so, you're going to love this delicious white asparagus recipe with an easy herb hollandaise sauce. This spring side dish looks elegant but is deceptively simple. Boil the asparagus for less than 5 minutes, and the sauce is made in a blender, so it is perfect for beginner home cooks.
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If you are new here, know that I am a huge lover of vegetables. Especially, those seasonal vegetables that peak for a short time and then disappear. But then, when you add a sauce in the mix... watch out. I am asking for seconds.
Hollandaise sauce and asparagus are a classic pairing. And especially popular in France and Belgium. I once did an asparagus tasting menu in Belgium. I was inspired to say the least.
If you are not a fan of hollandaise sauce, consider substituting my herb and garlic compound butter for the sauce. Or try our dairy-free basil pesto, garlic white wine sauce, or even chimichurri sauce!
📖Why My Recipe Works
- The fresh herbs in this recipe help to highlight the delicate flavor of the white asparagus.
- Homemade hollandaise sauce is simply heavenly. It is incredibly easy to make, but adding fresh herbs gives it an extra special touch.
🧾Ingredient Notes
- Asparagus- White asparagus season is from mid-April to mid -June. When selecting the white variety, look for spears that are firm and have tight tips. The stalks should be smooth and free of blemishes. Avoid asparagus with wrinkled skin or soft spots.
- Eggs- Yolks only, there is no substitute.
- Lemon Juice- Fresh is going to give more tang but you can use bottles.
- Fresh Herbs- You can use any fresh herbs you like but chives and fresh dill are classic French herbs. If you prefer dried herbs over fresh, try substituting herbs de Provence.
- Butter- You can actually use dairy-free butter in this recipe!
If you want to add a bit of crunch, try toasted pine nuts or slivered almonds.
⏲️How to Make White Asparagus with Hollandaise
- Before cooking, trim off the woody ends of the asparagus spear with a small paring knife. If needed, remove the tough outer layer with a vegetable peeler.
- Cook the asparagus for 3 to 5 minutes. It should be tender but still crisp. Quickly plunge into an ice bath to stop the cooking but don't cool it down all the way.
- Keep in a preheated oven on a platter while you make the sauce.
- Mix all the ingredients, except the melted butter, blend until smooth. Then slowly pour in the butter while the machine is running. Blend until the sauce is thick and creamy.
👩🏻🍳Jen's Testing Notes
- If you can't find white asparagus, you can use green or purple asparagus in this recipe.
- White asparagus is often thicker than most green or purple asparagus. But not always, so adjust your cooking time as needed.
- If you are not a fan of herbs, you can leave them out of the hollandaise sauce or replace them with tarragon or parsley.
- Sauce is too thick? You can thin it out with a little tepid water, or more lemon juice.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
White Asparagus with Hollandaise Sauce and Fresh Herbs
Ingredients
- 1 pound white asparagus ends trimmed
Blender Hollandaise Sauce with Spring Herbs
- 2 large egg yolks
- 1 Tablespoon lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 Tablespoon fresh chives chopped
- 1 Tablespoon fresh dill chopped
- 6 ounces unsalted butter melted
Instructions
- Preheat oven to 150 F degrees. Place a serving platter in the oven.1 pound white asparagus
- Bring a large pot of water to boil. Blanch the asparagus by cooking for 3 to 5 minutes and then plunging into an ice bath. Drain well and move to the warmed platter. Keep warm while making the sauce.
Blender Hollandaise Sauce
- Add the egg yolks, fresh lemon juice, salt, pepper, and herbs into your blender. Blend the egg yolk mixture for 30 to 45 seconds at a medium high speed, until it light and foamy.2 large egg yolks, 1 Tablespoon lemon juice, ¼ teaspoon kosher salt, ⅛ teaspoon black pepper, 1 Tablespoon fresh chives, 1 Tablespoon fresh dill
- Remove the plug from the blender lid. Turn the blender speed to low. With the blender running, slowly drizzle in the melted butter. Continue to blend until the mixture is smooth and totally blended. Season to taste.6 ounces unsalted butter
- Top the asparagus with the hollandaise sauce and serve immediately.
Notes
- Green Asparagus can be substituted for white asparagus. Or mixed together for an eye-pleasing display.
- Store leftovers covered in the refrigerator. Keep the asparagus and sauce in separate containers.
- Hollandaise sauce can be made ahead and refrigerated until ready to use. Reheat gently over low heat before serving.
- Hollandaise sauce can be frozen. Thaw in the refrigerator, then reheat slowly over low heat.
Equipment
- Small Saucepan
Nutrition
Common Recipe Questions
💬 What is the best way to store asparagus before cooking?
Asparagus can be stored in the fridge for up to 5 days before cooking. You can store it upright in a glass of water as you would flowers, or wrap it in damp paper towels and place it in a plastic bag.
What is White Asparagus?
White asparagus is a variety of green asparagus that has been grown underground. When the asparagus begins to grow soil is piled onto the seedling to keep it in the dark. The spears are white because they are not exposed to the sun, so no photosynthesis occurred.
This type of asparagus is milder in flavor than the green variety, and it tends to be more tender. However, the bottoms of the spears can be a bit tough.
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