Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (900 g) white asparagus, 16–20 thick spears
- 1.5 lb (680 g) small new potatoes
- 13 tbsp unsalted butter, divided
- 3 large egg yolks
- 1 lemon (2 tbsp juice + wedges)
- 1 tsp Dijon mustard
- 1 tbsp water
- 3 tsp kosher salt, divided
- 1 tsp sugar
- Pinch cayenne or white pepper
- 2 tbsp chopped parsley; 1 tbsp snipped chives
Do This
- 1. Peel asparagus generously; snap off woody ends. Save peels.
- 2. Simmer potatoes in cold salted water (1 tbsp salt) 15–18 minutes; drain, toss with 2 tbsp butter and parsley.
- 3. Simmer 2 qt (2 L) water with asparagus peels, 2 tsp salt, 1 tsp sugar, 1 tbsp butter, 1 tbsp lemon juice for 5 minutes; remove peels.
- 4. Cook asparagus at a gentle simmer 8–12 minutes until a knife slides in near the base; drain and keep warm.
- 5. Melt 10 tbsp butter (about 120–130°F/49–54°C). Over a barely simmering bain-marie (~180°F/82°C water), whisk yolks, 1 tbsp water, 1 tbsp lemon juice, and Dijon until thick; slowly whisk in butter. Season with salt and cayenne.
- 6. Plate asparagus with hollandaise, add potatoes, garnish with chives and lemon wedges; serve immediately.
Why You’ll Love This Recipe
- Tender, sweet white asparagus cooked in a delicately seasoned broth for pure spring flavor.
- Foolproof, glossy hollandaise made with simple, clear temperature cues.
- Buttery new potatoes with fresh herbs turn it into a complete, elegant plate.
- Classic European bistro vibes with ingredients you can find at any good market.
Grocery List
- Produce: White asparagus, new potatoes, lemon, fresh parsley, fresh chives
- Dairy: Unsalted butter, eggs (for yolks)
- Pantry: Kosher salt, sugar, Dijon mustard, cayenne or white pepper, flaky salt, black or white pepper
Full Ingredients
For the Asparagus and Cooking Liquid
- 2 lb (900 g) white asparagus, 16–20 thick spears
- 2 qt (2 L) water
- 2 tsp kosher salt
- 1 tsp sugar
- 1 tbsp unsalted butter
- 1 tbsp fresh lemon juice
For the New Potatoes
- 1.5 lb (680 g) small new potatoes, scrubbed
- Water to cover
- 1 tbsp kosher salt (for the boiling water)
- 2 tbsp unsalted butter
- 2 tbsp finely chopped fresh parsley
For the Hollandaise
- 3 large egg yolks
- 10 tbsp (140 g) unsalted butter, melted and warm (120–130°F / 49–54°C)
- 1 tbsp fresh lemon juice, plus more to taste
- 1 tsp Dijon mustard
- 1 tbsp water
- 1/8 tsp fine sea salt, or to taste
- Pinch cayenne or white pepper
To Serve
- 1 tbsp snipped chives
- Flaky salt and freshly ground white or black pepper
- Lemon wedges (optional)
Step-by-Step Instructions
Step 1: Trim and peel the white asparagus
Snap off the woody ends of each spear (usually 1–2 inches/2.5–5 cm). Using a sharp vegetable peeler, peel each spear from just below the tip all the way to the base. Peel generously—white asparagus has a thick, fibrous skin. Save the peels; they will flavor the cooking liquid.
Step 2: Cook the new potatoes
Place the scrubbed potatoes in a medium pot, cover with cold water by 1 inch, and add 1 tbsp kosher salt. Bring to a boil, then reduce to a gentle simmer and cook 15–18 minutes until a knife slips in easily. Drain, return to the warm pot, add 2 tbsp butter and the parsley, and toss to coat. Cover to keep warm.
Step 3: Make a fragrant asparagus cooking bath
In a wide pot, add 2 qt (2 L) water, the reserved asparagus peels, 2 tsp kosher salt, 1 tsp sugar, 1 tbsp butter, and 1 tbsp lemon juice. Bring to a boil, then reduce to a simmer for 5 minutes to extract flavor. Remove and discard the peels with a slotted spoon (or lift out a cheesecloth bundle if you tied them).
Step 4: Cook the white asparagus
Bring the flavored water to a gentle simmer (about 185°F/85°C; avoid a rolling boil). Add the peeled spears in a single layer if possible. Simmer 8–12 minutes depending on thickness until a paring knife meets little resistance 1 inch from the base. Carefully lift out with a wide spatula or tongs and drain on a clean kitchen towel. Keep warm—loosely cover to prevent drying.
Step 5: Set up for hollandaise
Melt 10 tbsp (140 g) butter and keep it warm (120–130°F/49–54°C). Fill a small saucepan with 1–2 inches of water and bring to a bare simmer (about 180°F/82°C). Place a heatproof bowl over (not touching) the water. This gentle heat prevents the yolks from scrambling.
Step 6: Whisk the hollandaise
To the bowl, add egg yolks, 1 tbsp water, 1 tbsp lemon juice, and Dijon. Whisk constantly until slightly thickened and paler, 1–2 minutes. Slowly drizzle in the warm butter in a thin stream while whisking vigorously until glossy and spoon-thick. Season with fine salt and a pinch of cayenne. Adjust with a few drops of lemon juice if desired. Keep warm around 130–140°F (54–60°C)—a warm water bath or insulated mug works well.
Step 7: Plate and serve
Arrange the warm asparagus on plates. Spoon hollandaise over the top third of the spears. Add buttered new potatoes on the side. Garnish with snipped chives, flaky salt, and a twist of pepper. Serve immediately with lemon wedges.
Pro Tips
- Peel generously. Any remaining skin on white asparagus turns stringy; two full passes with the peeler are often needed.
- Use the peels in the cooking bath for extra sweetness and aroma—then discard.
- Doneness test: the spear should bend slightly and a knife should slide in near the base with minimal resistance.
- Hollandaise insurance: keep butter warm, the bowl over barely simmering water, and whisk constantly. If it thickens too much, whisk in 1–2 tsp warm water.
- Fix a broken sauce: whisk 1 tsp warm water or an extra yolk in a clean bowl, then slowly whisk in the split sauce to re-emulsify.
Variations
- Blender Hollandaise: Blend yolks, lemon, Dijon, and 1 tbsp hot water 15 seconds; with the motor running, drizzle in hot melted butter until thick. Season to taste.
- Brown Butter & Breadcrumbs: Skip hollandaise and drizzle hot brown butter over asparagus; finish with toasted fresh breadcrumbs, parsley, and lemon zest.
- Spargelzeit-Style: Serve with thinly sliced cured ham (Westphalian or prosciutto) and a soft-boiled egg in place of or alongside the hollandaise.
Storage & Make-Ahead
White asparagus is best eaten fresh. You can peel spears up to 24 hours ahead; wrap in a damp towel and refrigerate. Cooked asparagus can be refrigerated up to 2 days; rewarm gently over steam 1–2 minutes. Potatoes can be boiled 1 day ahead, then reheated with butter and parsley over low heat. Hollandaise is best made just before serving; you can hold it at 130–140°F (54–60°C) for up to 1 hour in a warm water bath or insulated container. For food safety, use pasteurized eggs if desired, and avoid holding the sauce more than 2 hours.
Nutrition (per serving)
Approximate: 520 calories; 39 g fat; 35 g carbohydrates; 9 g protein; 2 g fiber; 600 mg sodium. Values will vary based on actual salt retention and portion size.
