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White Asparagus with Hollandaise Sauce

The tender crunch of white asparagus benefits from rich and creamy homemade Hollandaise Sauce.

  • Servings: 8

Source: Martha Stewart Living, April 2002


  • 6 quarts water
  • 3 tablespoons coarse salt
  • 3 to 4 bunches (3 to 4 pounds) white asparagus, peeled and tough ends of stalks trimmed by 1 inch
  • Hollandaise Sauce for white asparagus


  1. Bring the water to a boil in a large stockpot, and add the salt. Place 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.

Cook's Notes

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.

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