White Asparagus with Hollandaise Sauce

Name: White Asparagus with Hollandaise Sauce
Ingredients: 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

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

Martha Stewart Living, April 2002

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Recipe Summary

Servings:

Ingredients

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

Directions

Step 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.

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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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White Asparagus with Hollandaise Sauce

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Recipe Summary

Ingredients

Directions

Cook's Notes

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White Asparagus with Hollandaise Sauce

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for White Asparagus with Hollandaise Sauce