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Hollandaise and steamed asparagus with Parmesan shavings is a classic dish that combines rich, creamy sauce with fresh, crisp vegetables. It is a popular choice for elegant brunches and special occasions, offering a delightful balance of flavors and textures.
Ingredients
- 1 bunch fresh asparagus
- 1 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt and white pepper to taste
- 1/4 cup freshly grated Parmesan cheese
Preparation of Asparagus
Begin by rinsing the asparagus thoroughly. Trim the woody ends and steam the spears until tender but still vibrant green, about 3-5 minutes. Immediately transfer to ice water to halt cooking and preserve color. Drain well and set aside.
Making the Hollandaise Sauce
In a heatproof bowl, whisk the egg yolks and lemon juice until well combined. Place the bowl over a pot of simmering water (double boiler) and whisk constantly. Slowly melt the butter and drizzle it into the egg mixture, whisking continuously to create a smooth, creamy sauce. Season with salt and white pepper to taste. Keep warm but do not let it boil.
Adding Parmesan Shavings
Using a vegetable peeler, shave the Parmesan cheese into thin curls. These will be used as a finishing touch, adding a salty, umami flavor that complements the richness of the hollandaise and the freshness of the asparagus.
Serving
Arrange the steamed asparagus on a serving platter. Spoon the warm hollandaise sauce generously over the spears. Finish with a sprinkle of Parmesan shavings on top. Serve immediately for the best flavor and texture.
This dish pairs beautifully with a crisp white wine or sparkling water with lemon. It’s perfect for a light yet indulgent meal that highlights simple, high-quality ingredients.