I always get super excited when I see white asparagus available, with a short season that spans generally between April to June. If white asparagus isn’t accessible, green or purple varieties make excellent substitutes.

This easy hollandaise is simply divine, and the fine herbs highlight the delicate flavour of the white asparagus.

Mis en Place

1 Bundle of asparagus

1 Egg Yolk

1 Tbsp. Chopped chives

1 Tbsp. Chopped Dill or Parsley

1 Tbsp. Lemon Juice

3 Oz. Melted Butter

Zest of Lemon

Freshly Grated Pepper

Sea Salt or Fleur de sel

Optional: edible flower petals

Method

Step 1

Chop woody ends of asparagus, and if needed peel any tough bits away.

Bring a pot of water to a boil, and salt.

Blanch asparagus for 3-5 minutes.

Place in an ice bath afterwards, drain well.

Step 2

Make Hollandaise Sauce

Using an immersion hand blender, blend egg yolk, fresh lemon juice, herbs, salt and pepper.

Slowly with speed on low, drizzle in melted better until completely smooth.

Season to taste.

Step 3

Place blanched asparagus on a warm serving dish and top with hollandaise sauce.

Garnish with additional dill sprigs, chives, zest of lemon, edible flowers and fleur de sel.

Serve immediately.