Hollandaise with Asparagus

Finally, it is German white asparagus season.

Due to the cold temperatures the last couple of weeks the season started late and the prices are high. About €17 per kilo

But on Easter monday holiday I craved the first batch of the white gold.

In most households here white asparagus is eaten with Hollandaise sauce and potatoes. Some eat cooked or raw ham and boiled eggs, or Schnitzel with it.

But the times that a Hollandaise sauce is made by hand are over. All big food Companies like Nestlé, Unilever, Maggi and Knorr are packaging the easy way out. You will find palm oil, sunflower oil or rapeseed oil but no butter in these sauces. 

When you hear people say at many restaurants that it tastes like they are used to, you know that a convienience product was used.

I usually eat asparagus with either butter or a herb and egg vinaigrette. When I crave hollandaise, I use my Thermomix to do the job.

125 g butter

35 g white wine, 25 g asparagus cooking water, 2 egg yolk, 1/2 tsp salt, pinch white pepper

Some lemon juice

Put the butter in the mixing pot and dial 4 min/70 C/ speed 2. Fill the melted butter in a cup.

Put in the butterfly. Get the other ingredients in, except the lemon juice and dial 4min/70C/ speed 3,5. After 1 min let the butter drip through the stopper on the top slowly.

Finish with lemon.