Paso a paso
Classic recipe that highlights the delicacy of the white asparagus with a rich and creamy sauce.
- Peel the asparagus from the tip downwards, removing the fibrous skin and cut off the woody base.
- In a large pot, boil water with a little salt and butter. Cook the asparagus for 15-20 minutes until tender.
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Paso a paso
Prepare the hollandaise sauce
- In a heatproof bowl, whisk the egg yolks.
- Fill the Ibili Menaje bain-marie saucepan with water, place on the heat and wait until it boils, once it comes to the boil turn the heat down to low.
- Gradually pour in the clarified butter while whisking continuously.
- When the mixture emulsifies and thickens, remove from the heat and add the lemon juice. Season with salt and pepper to taste.
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This recipe is simple but elegant, perfect for a special meal in spring when white asparagus is at its best.
