At Hospitality Insights (EHL) they write that Hollandaise sauce is a topping for eggs benedict or as a topping for lightly steamed asparagus.
Asparagus and hollandaise sauce are a classic pairing.
The sauce is also prepared to accompany a dish with meat. Such as the classic, Eggs Benedict with Ham and Hollandaise Sauce.
Hollandaise sauce is traditionally made with egg yolks, and butter.
To make Hollandaise, the egg yolk and melted butter are whisked together carefully to create an emulsion.
An emulsion is a fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.
Another Recipe With Asparagus: Ham Asparagus Alfredo
For that reason making Hollandaise sauce can be a struggle because the sauce can break easily, separating out the butter from the egg yolk.
EHL says that optional flavorings for Hollandaise can include cayenne pepper, white wine vinegar, or lemon juice.
This dish also makes for an item to add to your Sunday brunch bar.
Health Benefits Of Asparagus
Asparagus contains a powerful antioxidant known as glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.
Fresh asparagus also contains fair amounts of antioxidant vitamins, such as vitamin C, vitamin A, and vitamin E.
These nutrients all of aid in strengthening your body’s ability to fight infectious disease while warding off free radicals, which can cause painful inflammation.
Asparagus & Eggs with Hollandaise Sauce
5 spires of asparagus, ends trimmed
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Before making the eggs and sauce, roast the asparagus first.
Preheat an oven to 425 degrees.
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with garlic, salt, and pepper.
Arrange the asparagus onto a baking sheet or a cast iron pan in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.
Preparing The Hollandaise Sauce
When the the ingredients are brought together, the sauce is sufficient for 2-3 servings.
4 egg yolks
1 stick of butter, no salt, melted
1 teaspoon lemon juice
sea salt and pepper to taste
In a 6 quart pot add water 1/4 way up. Bring water to a soft boil.
Add yolks and lemon juice to either a large glass or metal mixing bowl.
Place the bowl over the pot of soft boiling water and start to whisk the yolks over the simmering water until yolks become thick, about 2 to 3 minutes, removing from heat and putting back on. Do not stop whisking.
Remove from heat and add butter and whisk in.
Next add sea salt and pepper to taste, whisk some more. If the sauce is to thick just add a few drops of water until you get a sauce again.
Arranging the Plate
Place the cooked asparagus onto a plate. Add a soft fried egg or two and top with Hollandaise sauce – How to Make the Perfect Egg in One Minute).
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