Asparagus with Hollandaise Sauce
When you’re passing through the produce section of your grocery store looking for asparagus, you will find everything from pencil-thin spears to finger-thick stalks. If you’re lucky enough to forage through a fresh market, you might find asparagus varieties that are white or even purple in color. Regardless of the color or size, asparagus is a delicious veggie that can be easily prepared. The spears have a tender tip and a woody, tough bottom. Bend your asparagus to figure out where the tougher part ends and snap it off! If the spear is thick, you might peel the darker part to reveal a light green stem. Here’s a couple of recipe ideas to get you started.
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Join the Estate RegistryThe Heart of the Table
There is a profound sense of grace in serving a classic, meticulously prepared sauce to your guests. By presenting something so delicate and rich, you are actively creating a moment of pure, unhurried indulgence at your table, reminding everyone that they are worthy of the time, care, and absolute best you have to offer.
Neighborly Grace
- THE PRESENTATION: Serve on warm (not hot!) dark ceramic plates to prevent the delicate butter emulsion from breaking while ensuring the asparagus stays warm. Arrange the spears perfectly parallel, and puddle the Hollandaise generously across the center of the stalks, leaving the beautiful tips and bases exposed. A final, minute dusting of cayenne pepper over the sauce provides a stunning visual pop.
- THE POUR: A crisp, dry sparkling wine or a high-quality Grüner Veltliner. Asparagus is notoriously difficult to pair with wine due to its mercaptans (compounds that can make wine taste metallic), but the rich Hollandaise bridges the gap, requiring a wine with high acidity to cut through the fat without clashing with the vegetable.
- THE VIBE: Classic and opulent. This is the quintessential elegant starter for a spring formal dinner, demanding a slower pace and an appreciation for timeless culinary technique.