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1
Peel and Trim the Asparagus
10 Mins
No heat — prep at room temperature, about 20°C (68°F)
Hold each spear by the tip and peel from just below the tip to the cut end, turning the spear a quarter-turn after each stroke so the whole spear is peeled. Snap off the bottom 2 to 3 cm (about 1 in) where the spear feels woody. Lay the peeled spears in a single layer and keep them in cold water until you are ready to cook.
Peel over a bowl: the peelings come off in long ribbons and are easy to tidy away.
Done when: The spears are smooth, pale and free of any fibrous strips; the tips are intact.
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2
Boil the New Potatoes
20 Mins
Boiling water, 100°C (212°F)
Put the scrubbed new potatoes in a saucepan, cover with cold salted water and bring to a boil over high heat. Turn the heat down and simmer for 18 to 20 minutes until a knife slides in easily. Drain, return to the warm pan with a knob of the measured butter if you like, and toss with the chopped parsley.
Start the potatoes first: they take the longest, and they hold their heat well under a lid while you finish the sauce.
Done when: A knife slides into the centre of the largest potato with no resistance.
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3
Steam the Asparagus
12 Mins
Steaming over simmering water, about 100°C (212°F)
Set a steamer basket over a pan of simmering water with the pinch of sugar and a pinch of salt in the water. Lay the asparagus in the basket in a single layer, cover with a tight lid and steam for 10 to 12 minutes for thick spears, 8 minutes for thin ones. The spears should bend a little when lifted but still hold their shape.
Do not let the water touch the spears: steaming keeps their delicate flavour, while boiling can waterlog them.
Done when: A spear bends gently when lifted by the tip and a knife meets only slight resistance in the thickest part.
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4
Make the Hollandaise
8 Mins
Bain-marie, about 60°C (140°F); never let the bowl touch boiling water
While the asparagus steams, whisk the egg yolks with the lemon juice, white wine vinegar and a pinch of salt in a heatproof bowl. Set the bowl over a pan of barely simmering water and whisk constantly for 2 to 3 minutes until the yolks turn pale, thick and frothy. Take the bowl off the heat and drizzle in the warm melted butter very slowly, whisking all the time, until the sauce is thick, glossy and coats a spoon. Season with white pepper and a little more lemon if it needs it, and keep warm.
If the sauce starts to look grainy, whisk in a teaspoon of cold water at once; it usually brings the emulsion back.
Done when: The sauce is thick enough to coat the back of a spoon and falls in a slow ribbon from the whisk.
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5
Plate and Serve
2 Mins
Serve hot, about 60°C (140°F)
Lay the warm asparagus spears side by side on warmed plates, spoon the hollandaise generously over the middle of the spears, and scatter the snipped chives over the top. Serve at once with the parsley potatoes on the side.
Warm the plates first: hollandaise cools and thickens fast on a cold plate.
Done when: The spears are hot, the sauce is glossy and flowing, and the plates are warm to the touch.
auto_awesome Finishing Touches & Plating
Serve the asparagus the moment the sauce is made, with the potatoes on the side and extra hollandaise in a small jug for anyone who wants more.
Germany
3h 30m
