Steamed Asparagus with Homemade Hollandaise
Steam trimmed asparagus until bright green and tender-crisp, then cloak it in a warm, emulsified hollandaise made from whisked egg yolks, melted butter, and a bright hit of lemon juice.
The emulsion is temperamental.
Keep your butter warm but not bubbling, and whisk constantly to avoid scrambled eggs instead of a smooth sauce.
- steamer basket
- saucepan
- stainless steel or glass bowl
- whisk
What goes in.
- 1 lbasparagus spears, woody ends snapped off
- 3large egg yolks
- 1 tbspfresh lemon juice
- 1/2 cupunsalted butter, melted and warm
- 1 pinchcayenne pepper
- to tastekosher salt
Slow and steady butter incorporation
Stream the warm butter into the yolks drop by drop at first to establish the emulsion, then increase to a thin, steady flow once the mixture thickens.
The method.
Prep the steamer
Bring an inch of water to a boil in a saucepan fitted with a steamer basket. Place the asparagus in the basket and cover.
Steam the asparagus
Steam for 4 to 6 minutes. The spears are finished when they are vibrant green and pierce easily with the tip of a knife, but still hold their shape.
Whisk the base
While the asparagus steams, set a glass bowl over a pot of simmering water (bain-marie). Whisk egg yolks and lemon juice together until they lighten in color and double in volume.
Build the sauce
Remove the bowl from the heat. Begin whisking in the warm butter, drop by drop, then moving to a slow, steady stream. Keep whisking until the sauce coats the back of a spoon.
Season and serve
Stir in the cayenne and salt. Plate the asparagus immediately and pour the sauce over the tips.
Other turns to take.
Herb Hollandaise
Fold in a teaspoon of minced fresh tarragon or chives at the very end.
Clarified Butter
Use clarified butter for a cleaner taste and a more stable, thicker sauce.
When it doesn't go to plan.
Snap the asparagus at the natural breaking point to ensure only the tender parts remain.
If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen it.
Serve the hollandaise immediately; it does not hold well once it cools.
The ones that keep coming up.
How do I know if my eggs are cooked enough?
The sauce should reach a nappé consistency, meaning it is thick enough to coat the back of a spoon without running off instantly.
Can I make this ahead of time?
Hollandaise is best served immediately. If kept warm in a thermos, it may last 30 minutes, but it will lose its airy texture over time.
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