German Asparagus with Hollandaise

Ingredients

• 1.5 lbs fresh green asparagus spears
• 1 teaspoon kosher salt
• 8 ounces unsalted butter
• 3 whole large egg yolks
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• ¼ teaspoon fine sea salt
• ⅛ teaspoon cayenne pepper

Instructions

1. 1

   Cut 8 ounces of unsalted butter into small cubes and set aside. You'll melt it gently to incorporate it into the sauce without breaking the emulsion.

2. 2

   Fill a medium saucepan with 2 inches of water and bring it to a bare simmer over medium heat. Place a heatproof bowl (one that fits snugly over the pan without touching the water) on top to create a double boiler.

3. 3

   Add 3 large egg yolks and 1 tablespoon of water to the bowl. Whisk constantly until the mixture becomes pale and ribbony, about 2-3 minutes. The eggs should be noticeably lighter in color and feel warm to the touch when you dip your finger in—you're cooking them gently to pasteurize while building the base.

4. 4

   Remove the bowl from heat. Add the butter cubes one at a time, whisking constantly after each addition until fully incorporated. The warm eggs will melt the cold butter and create an emulsion—this is what gives hollandaise its silky texture. Work slowly; rushing this step breaks the sauce.

5. 5

   Once all butter is incorporated, whisk in 2 tablespoons of fresh lemon juice, 0.25 teaspoon of fine sea salt, and 0.125 teaspoon of cayenne pepper. Taste and adjust seasoning if needed. If the sauce becomes too thick or breaks, whisk in a few drops of warm water to restore its silky consistency.

6. 6

   Keep the hollandaise warm by setting the bowl over the saucepan with the heat turned off. If it sits longer than 10 minutes, gently rewarm it over the lowest heat, stirring constantly—hollandaise can break if it gets too hot.

7. 7

   While the hollandaise rests, prepare the asparagus. Rinse 1.5 pounds of fresh green asparagus spears under cold water and pat dry with paper towels. Hold each spear horizontally and gently bend it near the bottom—it will snap naturally at the point where the tender part begins and the woody end finishes. Discard the tough bottom portions; you'll typically use about three-quarters of each spear.

8. 8

   Fill a large, shallow skillet with 1 inch of water and bring it to a boil over medium-high heat. Add 1 teaspoon of kosher salt—the water should taste like a gentle seasoned broth.

9. 9

   Arrange the asparagus spears in a single layer, placing them in the boiling salted water. The water should cover the spears halfway; this combination of boiling and steaming cooks them evenly. Simmer gently until the spears are tender but still have a slight firmness when pierced with a fork at the thickest part, about 4-6 minutes depending on thickness. You want them cooked through but not mushy—they should bend slightly but not collapse.

10. 10

    Using a slotted spoon or fish spatula, carefully transfer the cooked asparagus to a warm serving platter or individual plates, arranging the spears in a neat bundle. Let them rest for 1 minute so any excess water drains away—this prevents the hollandaise from becoming diluted.

11. 11

    Give the hollandaise a final gentle whisk to ensure it's smooth and silky. Pour a generous portion over the warm asparagus spears, allowing it to coat them lightly without drowning them—about 3-4 tablespoons per serving. Serve immediately while the asparagus and sauce are both warm. The hollandaise will begin to separate if it sits too long.

Tools you’ll need

• large shallow skillet
• medium saucepan
• heatproof bowl
• whisk
• instant-read thermometer
• slotted spoon or fish spatula
• cutting board
• warm serving platter or individual plates

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