White Asparagus with Orange Hollandaise

White Asparagus with Orange Hollandaise
© STROH

White Asparagus with Orange Hollandaise

Vegetables

Here is a fruity interpretation of a spring classic.

For the orange hollandaise:

Ingredients
250 g butter
4 egg yolks
zest of 2 oranges
juice of ½ orange
3 tablespoon(s) rum
salt
pepper

For the asparagus:

Ingredients
500 g asparagus
1 piece(s) stale bread
salt
3 slices lemon

For the hollandaise: 

  • Melt the butter, skim off any white foam and let the butter cool down. The melted butter should be approx. 40°C.
  • Put the egg yolks in a bowl and mix with a whisk.
  • Add the warm butter to the egg yolk mixture in a thin, steady stream while whisking constantly. This can also be done in a blender or with an electric whisk.
  • When you have a creamy sauce, stir in the orange zest, orange juice and rum.
  • Season with salt and pepper.

For the asparagus:

  • Bring a large pot of salted water to the boil.
  • Cut asparagus stalks enough to remove the woody part and then peel the asparagus.
  • Cook in the water for 3 - 5 minutes until the stalks are al dente.
  • Drain and serve on warmed plates with lemon slices, bread and the orange hollandaise. 
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