White asparagus with hollandaise sauce

For 2 persons . Classically prepared white asparagus served with hollandaise sauce and a soft-boiled egg enhanced by the subtle flavour of the alcohol-free white wine from Apel Riesling .
White asparagus with hollandaise sauce

Ingredients

  • 500 grams white asparagus
  • 2 eggs
  • 100 grams of butter
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh parsley (optional, for garnish)

Preparation method

  1. Preparation of the white asparagus: Peel the asparagus with a peeler and remove the hard ends.
  2. Bring a large pan of lightly salted water to the boil, add the asparagus to the boiling water and cook for 8-10 minutes, depending on thickness, until tender but still firm.
  3. Remove the asparagus from the water and let it drain on kitchen paper.
  4. To prepare the Hollandaise Sauce: Melt the butter in a small saucepan over low heat until melted.
  5. Crack one egg and add only the yolk to a heatproof bowl.
  6. Add the lemon juice to the egg yolk and beat lightly.
  7. Place the bowl over a pan of gently simmering water (make sure the bowl doesn't touch the water) and, stirring constantly, slowly add the melted butter. Continue whisking until the sauce thickens. Season with salt and pepper
  8. Preparation of the soft-boiled egg: Bring a small pan of water to the boil. Add the second egg and boil for 6 minutes for a perfect soft-boiled egg. Remove the egg from the water and cool it under cold water. Peel it carefully and halve it.
  9. Serving: Place the cooked asparagus on two plates. Spoon the hollandaise sauce over the asparagus. Place the halves of the soft-boiled egg on top of the sauce. Garnish with fresh parsley if desired. Serve immediately and enjoy the classic combination of white asparagus and hollandaise sauce, enhanced by the subtle flavour of Apel Riesling.