White Asparagus with Sriracha Hollandaise

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Unlike the green variety, white asparagus must be peeled before cooking and the woody base should also be removed as it is too stringy and hard to chew. Peel and boil the white asparagus for this simple and yummy recipe, then serve those “White Gold” with an easy blender Hollandaise spiked with sriracha sauce. If you are in a hurry, simply serve them with melted butter.
Hollandaise sauce, one of the 5 French mother sauces (Béchamel, Velouté, Espagnole, Hollandaise, and Tomato), is an emulsion of egg yolk, melted butter, and lemon juice. Despite having “Holland” in its name, Hollandaise sauce was first born in France and was originally known as Sauce Isigny, named after Isigny-sur-Mer, a small town in Normandy famous for its butter and cream. When Normandy’s dairy production was shut down during World War I, the sauce was renamed “Hollandaise” to reflect the usage of imported Dutch butter.

	Sriracha Hollandaise
1 kg White asparagus, washed and A large pinch of salt A large pinch of sugar 1 tsp Butter 1 tbsp Parsley, chopped, for garnish 1 Small chilli pepper, cut into rings or chilli flakes, for garnish 1 Large heirloom tomato, thinly sliced, optional	113 g / 1 stick Butter 3 Large egg yolks 2 tbsp Lemon juice, freshly squeezed 1/3 tsp Cayenne pepper Sea salt to taste 2-3 tbsp Sriracha (or other chilli sauce, like Harissa or sambal oelek)

1. Bring a stockpot of water to a boil, add the salt, the sugar and the butter. Meanwhile peel the white asparagus and cut off the woody bottom ends.
2. Place the peeled white asparagus in the boiling water and cook for 12-15 minutes until al dente. Melt the butter over a low flame until it begins to bubble. Remove from heat.
3. In a wide mouth mason jar, add egg yolks, lemon juice, cayenne pepper and sea salt. Blend the ingredients with your immersion blender while slowly adding the melted butter, a couple of tablespoons at a time, to the jar. Blend as you gradually add in butter, moving the immersion blender up and down. The sauce should thicken in just a minute or two.
4. Season the Hollandaise with sriracha or your favourite chilli sauce. Whisk until combined. Taste and add more sriracha if desired for more heat.
5. Drain the white asparagus and arrange on plates with spicy Hollandaise sauce on a bed of thinly sliced heirloom tomatoes if using, and garnish with chopped parsley and chilli rings.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com