Asparagus with Hollandaise Sauce and Poached Egg
Springtime
Asparagus is one of the first spring veggies, its season is from April until June. We love it so much. This steamed asparagus with Hollandaise sauce and poached egg is one of our favorite spring dishes. It’s gluten free but it is not dairy free. I have been following paleo diet for almost ten years, but I am one of those followers who consume organic butter and ghee. Do not miss this healthy dish if you are keto diet followers. It’s perfect for you too, absolutely low carb food. One spear has just 3 g net carbs.
White and Green Asparagus
Asparagus is considered one of the delicacies of the world. Labor-intensive to grow and this is also shown by its price.
The difference between white and green asparagus is in its growing method. White asparagus is grown underground. The white asparagus is covered with thick mound of ground or black plastic to ensure that not a sunbeam hits the spears. White asparagus is not exposed to sunlight and can’t produce chlorophyll. Green one is soaking up the sun and producing chlorophyll, which is what turns the vegetable green. The purple one is hybrid, comes from certain varieties of asparagus.
Buy asparagus as soon as possible after it is harvested. Long-stored asparagus can be tough and flavorless. Fresh is the best, remarkably sweet and tender. Wash and peel the spears before cooking. After peeling, bend the spear until it breaks somewhere. Everything from its middle up will be tender enough to eat easily. I propose to use special steamer pot for asparagus because they will not break.
White asparagus is very popular in Europe and Asia. It is the best choice for this dish.
Tip!
Don’t cook asparagus in water for this dish. Steamed asparagus is much tastier, it does not lose its flavor during cooking.
Hollandaise Sauce
Hollandaise is one of the 5 basic sauces in the French cuisine and it is often served with steamed vegetables, it is so delicious with steamed white asparagus without any meat. It’s very easy-to-make sauce, you only need to pay attention to not make scrambled eggs from the egg yolks during the process, because you will not get nice creamy and silky sauce. You can make Hollandaise sauce ahead. You’ll just have to warm it up a bit before serving.
Asparagus with Hollandaise Sauce and Poached Egg
Equipment
- Electric hand mixer or immersion blender
Ingredients
- 500 gram big white asparagus about 6 pieces, peeled
- 2 large egg yolks
- ¾ tsp Dijon mustard
- ¼ tsp salt
- 1 pinch cayenne pepper
- 1 tbsp lemon juice
- 100 gram grass fed butter or ghee
- 2 eggs
- 1 tbsp vinegar
- Salt and pepper for seasoning
Instructions
- Peel the asparagus if you didn’t buy peeled.
- Pour water to the steamer pot and add 1 tsp salt. Place asparagus to the steamer pot’s basket and steam asparagus for 6-8 minutes on high temperature. (Check the blog how you can substitute a steamer pot with a sieve.) Do not overcook, it has to be soft and crunchy. Check with a toothpick. If it is necessary, steam 1 minute more.
- Meanwhile make the Hollandaise Sauce. Melt the butter in a saucepan.
- Put mustard, egg yolks, salt, cayenne pepper and lemon juice in a bowl. Combine by electric hand mixer on turbo level for 3 minutes or by immersion blender for 30 seconds.
- Pour melted hot butter/ghee in the mixture very slowly and whisk constantly. Be patient, otherwise you will get scrambled eggs. Whisk it all the time, till all the butter is incorporated. The result should be a lovely, smooth, thick sauce.
- Make poached egg. Use a pot with at least 10 cm deep of water. Bring the water with 1 tbsp vinegar to the boil. (I do not add salt.) Stir the water to create a whirlpool, tip the eggs carefully into the center of the swirling water. Cook at simmering point for 3 minutes. Remove the eggs with a slotted spoon and place on absorbent kitchen paper.
- Place steamed asparagus in the middle of the plate, pour Hollandaise sauce on them and finally place the poached egg to the top. Season with salt and pepper. Enjoy!
