Asparagus Hollandaise
A classic spring dish, this recipe features tender asparagus spears topped with rich Hollandaise sauce, finely chopped boiled eggs, and savory ham slices.
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Instructions
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Start boiling water in two separate pots: one for asparagus with 1 teaspoon salt, and another for eggs.
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Prepare asparagus by rinsing, peeling from just under the head, and trimming 1/2 inch from the ends.
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Add asparagus to salted boiling water; simmer for 10 minutes, then remove from heat and let stand in hot water for 15-20 minutes until tender.
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Simultaneously, boil eggs until hard-boiled, then finely chop. Thinly slice the ham.
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For Hollandaise, beat egg yolks and wine until light and frothy. Warm this mixture in a saucepan over low heat, continuously beating until thickened.
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Melt butter in a separate saucepan, then gradually whisk it into the egg mixture.
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Stir in nutmeg, lemon juice, salt, and white pepper; set aside.
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Drain cooked asparagus carefully.
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Arrange asparagus on a plate, top with Hollandaise sauce, chopped ham, and boiled eggs. Garnish with parsley and serve.