Asparagus with Rhubarb Hollandaise
Asparagus with Rhubarb Hollandaise
Try this quick and easy asparagus recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 2 servings
  • 907 grams fresh asparagus
  • Hollandaise:
  • 1¼ cups finely diced rhubarb
  • ⅓ cup sugar
  • 2 sprigs fresh tarragon
  • 2 large egg yolks
  • 3 tablespoons lemon juice
  • ½ cup melted butter
  • Salt and pepper
  • Butter, for saute pan
  • Chopped chives, for garnish
  1. Bring a pot of water up to a boil and salt generously
  2. Trim asparagus and add to water
  3. Blanch, uncovered, until tender (check by tasting - time will vary depending on thickness of asparagus)
  4. Once tender drain and shock in a bowl with ice and water to halt cooking
  5. Strain and chill until ready to serve
  6. For hollandaise, stir rhubarb, sugar and tarragon sprigs in a pot over medium heat
  7. Simmer until rhubarb is just tender, about 10 minutes
  8. Remove tarragon and keep warm (but not hot)
  9. To assemble Hollandaise, whisk egg yolks and lemon juice over a pot of gently simmering water until they hold a ribbon when the whisk is lifted
  10. Whisk in rhubarb mixture to warm
  11. Remove bowl from heat and gradually whisk in melted butter (try to avoid adding white solids that have settled to the bottom of the butter)
  12. Season to taste and keep warm (hollandaise should be prepared as close to serving as possible)
  13. To heat asparagus, simply warm in a saute pan over medium-low heat with butter and season lightly
  14. Place warm asparagus on a platter and spoon hollandaise over
  15. Garnish with chives and serve immediately

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