Asparagus time is pleasure time! As soon as the first tender stalks of green asparagus sprout from the earth, the desire for this delicious spring vegetable awakens. This recipe for green asparagus with baby potatoes and hollandaise sauce combines the incomparable taste of asparagus with tender baby potatoes and a creamy hollandaise sauce – a treat for every palate!
Spoil yourself and your loved ones with this heavenly trio:
- Green asparagus: crunchy, tasty and full of vitamins.
- Tender baby potatoes: perfectly cooked and incredibly tasty.
- Creamy hollandaise sauce: the crowning glory, homemade and simply delicious.
With my step-by-step instructions, you can conjure up this dish in no time at all – perfect for an enjoyable dinner or a cozy get-together with friends.
Get spring on your plate now!
You will love this recipe because it is:
- a perfect dish for the asparagus season.
- a quick and easy recipe that anyone can prepare.
- a delicious and light dish.
- a vegetarian dish that is also suitable for vegans.
- a gluten-free dish.
- a treat for the whole family.
Recipe Tips
Use fresh ingredients for the best taste.
Make sure that the asparagus is not overcooked.
Serve the asparagus with some ham or salmon.
Garnish the dish with fresh parsley.
Try out different spices for the hollandaise sauce.
Use white wine instead of water for the hollandaise sauce.
Storage options
The dish can be prepared up to two days in advance.
However, the hollandaise sauce should only be prepared just before serving.
You can store the potatoes and asparagus in the fridge.
You should heat them up again before serving.
Variations
The recipe can be modified and varied in different ways. For example, you can:
- Substitute the green asparagus with white asparagus.
- Replace the baby potatoes with other sorts of potatoes
- Refine the hollandaise sauce with various spices.
- Garnish the dish with fresh parsley.
Frequently asked questions
Ingredients needed for green asparagus with hollandaise sauce?
- 400 g potatoes (baby potatoes)
- 500 g green asparagus
- 800 g water
- 1 ½ tsp salt
For the hollandaise sauce:
- 125 g butter, in pieces
- 15 g water or white wine
- 1 teaspoon lemon juice
- 2 egg yolks
- ¼ tsp salt
- 1 pinch of pepper
In addition (optional):
- Ham
- fresh parsley
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to make green asparagus with hollandaise sauce?
Preparation:
Wash the baby potatoes and put them in the simmering basket.
Cut off the woody ends of the asparagus.
Place the butterfly whisk in the Varoma® and place the asparagus spears on top. (Inserting the butterfly whisk into the Varoma® leaves more steam slots free, which improves steam circulation).
Sprinkle the asparagus with ½ teaspoon of salt.
Then add water and 1 teaspoon of salt to the mixing bowl, attach the simmering basket, place the Varoma® on top and cook 25 min. / Varoma® / level 1. .
Set the Varoma® down, remove the simmering basket and keep both warm.
Drain the water and continue with the preparation of the hollandaise sauce.
Place the butter in the mixing bowl and melt 4 min. / 70° C / level 2. Then remove butter from mixing bowl.
Now insert the mixer attachment. Add the water (or wine), lemon juice, egg yolk, salt and pepper to the mixing bowl and heat 2 min. / 70° C / level 4. .
Then whip 4 min. / 70 °C / level 4. Slowly pour the melted butter onto the mixing bowl lid so that it flows in a thin stream past the measuring cup and onto the running blade in the mixing bowl.
Finally, remove the blender attachment and serve the sauce immediately with the asparagus and triplets.
Enjoy your meal!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
I hope you have lots of fun cooking and enjoy your meal!
If you liked my quick recipe for green asparagus with hollandaise sauce, you might also like my recipe for Kaiserschmarrn from the oven, which is perfect for dessert 🙂
Christoph
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Green asparagus with hollandaise sauce
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Equipment
- Thermomix®
- Schneidebrett
- Messer
- Rühraufsatz
Ingredients
- 400 g Potatoes Baby potatoes
- 500 g Green asparagus
- 800 g Water
- 1 ½ Tsp Salt
For the hollandaise sauce:
- 125 g Butter in pieces
- 15 g Water or white wine
- 1 Tsp Lemon juice
- 2 Egg yolk
- ¼ Tsp Salt
- 1 Pinch Pepper
In addition (optional):
- Ham
- fresh parsley
Instructions
- Wash the baby potatoes and put them in the simmering basket.
- Cut off the woody ends of the asparagus. Place the butterfly whisk in the Varoma® and place the asparagus spears on top. (Inserting the butterfly whisk into the Varoma® leaves more steam slots free, which improves steam circulation). Sprinkle the asparagus with ½ teaspoon of salt.
- Then add water and 1 teaspoon of salt to the mixing bowl, attach the simmering basket, place the Varoma® on top and cook 25 min. / Varoma® / level 1.
- Set the Varoma® down, remove the cooking baskets and keep both warm.
- Pour off the water and continue with the preparation of the hollandaise sauce.
- Place the butter in the mixing bowl and melt 4 min. / 70° C / level 2. Then remove the butter from the mixing bowl.
- Now insert the butterfly whisk. Add the water (or wine), lemon juice, egg yolk, salt and pepper to the mixing bowl and heat 2 min. / 70° C / level 4.
- Then whip 4 min. / 70 °C / level 4. Slowly pour the melted butter onto the mixing bowl lid so that it flows in a thin stream past the measuring cup and onto the running blade in the mixing bowl.
- Finally, remove the butterfly whisk and serve the sauce immediately with the asparagus and baby potatoes.
Notes
- If you like the asparagus even more firm to the bite, you can shorten the cooking time.
- If the sauce becomes too thick, you can dilute it with a little water or white wine.
- The hollandaise sauce should be served immediately, otherwise it may curdle.
