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Green asparagus with wild garlic hollandaise

Prep Time 20 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 1 kg green asparagus
  • salt
  • 1 pinch of sugar
  • 250 g butter
  • 30 g wild garlic
  • 30 g olive oil
  • 3 egg yolks
  • 1 tablespoon herb vinegar
  • 3 tablespoons water
  • Pepper

Instructions
 

  • Bring 2 liters of water to a boil in a large pot. Then add 1 tablespoon of salt and a pinch of sugar to the boiling water.
  • Wash the asparagus and cut off the woody end. If necessary, peel the lower third.
  • Cook the asparagus until just tender (approx. 7-8 min). Make sure that the asparagus is completely covered with water when cooking.
  • Carefully remove the asparagus from the water using tongs and drain well.
  • Attention: do not pour the asparagus water out of the pot! We use this as a water bath for the preparation of the wild garlic hollandaise. To do this, turn down the stove temperature until the water is just before boiling point.
  • Meanwhile, slowly melt butter in a small saucepan and set aside.
  • Place wild garlic and oil in a small bowl, mix briefly and add to melted butter.
  • Place egg yolks with water, vinegar and a little salt in a round bowl (preferably metal) and place on the water bath. Stir with a whisk until the mixture is creamy. Make sure that the bowl does not touch the hot water during this process.
  • Once the egg mixture has about doubled in volume, remove the bowl from the water bath and slowly fold in the liquid wild garlic butter, continuing to stir constantly.
  • Season the wild garlic hollandaise with salt and pepper.
  • Serve with baked potatoes and a glass of Charlie Chardonnay.
Keyword asparagus, easy, healthy, quick, spring