Forktionary

Asperge Violette Violet Asparagus With Hollandaise Sauce Recipe

Experience the taste of springtime in France with this elegant Asperge Violette recipe! Delicate violet asparagus, gently steamed to perfection, is luxuriously paired with a simple yet divine homemade hollandaise sauce. This stunning dish, perfect as a sophisticated appetizer (serves 4) or a light meal (serves 2-3), requires minimal effort for maximum impact. Learn how sunlight transforms white asparagus into violet and green varieties – a fascinating culinary journey! Complete your experience with crusty bread and a chilled white wine. Garnish with edible violets for an extra touch of French charm. Discover the secret to a hollandaise sauce that stays warm for up to 30 minutes!

Prep Time 10 mins
Cook Time 15 mins
Calories 473.6 kcal
Protein 10g
Rating 5.0 (2 Reviews)
Asperge Violette Violet Asparagus With Hollandaise Sauce 82

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asperge Violette Violet Asparagus With Hollandaise Sauce

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Asperge Violette Violet Asparagus With Hollandaise Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Asperge Violette Violet Asparagus With Hollandaise Sauce

  1. Wash and trim 1 pound of violet asparagus, removing the tough bottom ends.
  2. Steam the asparagus in a steamer basket over simmering water for 8-10 minutes, or until tender-crisp.
  3. While the asparagus steams, prepare the hollandaise sauce:
  4. In a heatproof bowl set over a pan of simmering water (double boiler), whisk together 3 large egg yolks, 1 tablespoon lemon juice, and a pinch of salt.
  5. Whisk constantly until the mixture thickens and becomes pale yellow (about 5-7 minutes).
  6. Remove from heat and gradually whisk in 1/2 cup (1 stick) melted unsalted butter, a tablespoon at a time, until the sauce is smooth and emulsified.
  7. Season with salt and freshly ground white pepper to taste.
  8. Serve the steamed violet asparagus immediately, drizzled generously with the hollandaise sauce.
  9. Garnish with fresh violets (optional) and serve with crusty bread and chilled white wine.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

6g

Fat

152g

Carbs

1g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Very Low Carbs Appetizers Lunch Eggs Dairy Vegetables French German European Steam Dinner Party Finger Food Holiday Event Romantic Spring Vegetarian Dips Eggs Belgian Dietary Seasonal Low Carb Valentines Day Low In Something Asparagus Taste Mood Presentation Served Hot Technique