Do you love asparagus? If so, you're going to love this delicious white asparagus recipe. Asparagus is a versatile vegetable that can be cooked in many different ways. In this recipe, we will show you how to make a hollandaise sauce that pairs perfectly with the delicate flavor of white asparagus. So get your aprons on and let's get cooking!
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If you are new here, know that we are huge lovers of vegetables. Especially, those seasonal vegetables that peak for a short time and then disappear.
Right now we are making roasted watermelon radishes, the BEST ramp pesto ever, and juneberry tarts. And of course, white asparagus. It truly makes a wonderful side dish!
To start let's cover some basics. And if you are an old pro at this, feel free to skip ahead.
Why This Recipe Works
The fresh herbs in this recipe help to highlight the delicate flavor of the white asparagus. And our homemade hollandaise sauce is simply heavenly. This recipe works because it is simple, yet flavorful.
White asparagus is more popular in France, Belgium, and Germany than in the United States. Making an easy hollandaise sauce and adding fine herbs, it is the perfect accompaniment for those of us that prefer traditional French recipes.
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. Although the bottoms of the spears can be a bit tough.
How Do You Cook White Asparagus?
White asparagus can be cooked in a number of ways. You can boil, steam, or roast it.
We love to roast our asparagus, but you can also grill it, or even shave it raw into salads. For this recipe, we are trimming the ends and boiling the asparagus before blanching.
How to Select White Asparagus
Asparagus can be found at many grocery stores year-round. But the best is in season from the Farmer's Market. 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.
White asparagus is often thicker than most green or purple asparagus. But not always so adjust your cooking time as needed.
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.
If you are avoiding eggs consider substituting our herb and garlic compound butter for the sauce. Or try our dairy-free basil pesto, garlic butter sauce with white wine, or even chimichurri sauce!
If you want to add a bit of crunch try toasted pine nuts or slivered almonds.
See the recipe card for exact quantities.
⏲️How to Cook White Asparagus
Start by preheating your oven to 150 F degrees. We are not going to bake the asparagus but we do want to keep it warm after blanching.
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.
Step 2- Blanch the Asparagus
Fill a large pot with water and bring it to a boil. Add the asparagus and cook for about 3 to 5 minutes, or until the spears are crisp-tender.
Once they are cooked, remove the asparagus from the boiling water and place them in a bowl of ice water to stop the cooking process.
Quickly drain and move to a platter and place in the warm oven.
Step 3- Make the Hollandaise Sauce
In a blender, combine the egg yolks, lemon juice, fresh herbs, sea salt, and pepper. Blend until smooth.
With the machine still running, slowly pour in the melted butter. Blend until the sauce is thick and creamy.
If the sauce is too thick, you can thin it out with a little tepid water, or more lemon juice.
🥗What to Serve with White Asparagus
White asparagus pairs well with ham and our modern green bean casserole for Easter dinner.
But I like to pair this weeknight-friendly side with my very favorite French bavette steak recipe, sous vide pork tenderloin or gluten-free chicken piccata.
👩🏻🍳 Expert Tips
- f you can't find white asparagus, you can use green or purple asparagus in this recipe.
- If you are not a fan of herbs, you can leave them out of the hollandaise sauce or replace them with tarragon or parsley.
A blender is helpful for making the hollandaise sauce, but it certainly isn't required. You can use a wide mixing bowl and whisk. And a lot of elbow grease.
Leftovers should be covered and stored in the fridge. Store the asparagus and the sauce separately.
You can make the hollandaise sauce ahead of time and keep it covered in the fridge until ready to use. Just reheat over low heat before serving.
The hollandaise sauce can also be frozen. Just thaw in the fridge before using it and follow the directions above for reheating.
The asparagus can be cooked ahead of time and reheated before serving. Store after blanching. To reheat spread in a single layer on a baking sheet and place in the oven at 300 F degrees.
More Spring Side Dishes
💬Frequently Asked Questions
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.
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White Asparagus with Hollandaise Sauce and Fresh Herbs
- Small Saucepan
- 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
- 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.
- Green Asparagus can be substituted for white asparagus. Or mixed together for an eye-pleasing display.
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