introduction
This simple spring dish pairs tender steamed white asparagus with a warm, silky hollandaise, fresh chervil and thin ham slices. It tastes bright and gentle. If you want a fresh dessert idea after this light meal, try the chia pudding with coconut milk recipe for a soft finish.
why make this recipe
This recipe keeps ingredients few and true. It lets the mild flavor of white asparagus shine. The hollandaise adds richness while chervil gives a clean herb note. It cooks fast and looks elegant for a simple dinner or small gathering.
how to make Steamed White Asparagus with Hollandaise Sauce, Chervil & Ham
Follow the steps below to steam the asparagus, make a quick hollandaise, and plate the dish. Work in this order: prepare asparagus, make sauce, then dress and serve.
Ingredients :
- 1 lb (450 g) white asparagus, about 8–10 spears
- 1 teaspoon salt plus water for steaming
- 1 teaspoon sugar (optional, for cooking water)
- 4 large egg yolks
- 1 tablespoon lemon juice, freshly squeezed
- 6 tablespoons (85 g) unsalted butter, melted and hot
- Pinch of salt and a small pinch of cayenne or white pepper
- 2 tablespoons fresh chervil, finely chopped (or parsley if unavailable)
- 4–6 thin slices cooked ham (like prosciutto cotto or ham off the bone)
- Butter or oil for serving, optional
Directions :
- Prepare the asparagus: Peel the stalks from just below the tips down to the woody end. Trim about 1 inch (2 cm) off the bottom.
- Steam the asparagus: Bring a pot with 1 inch (2.5 cm) of water to a simmer. Add 1 tsp salt and 1 tsp sugar if using. Place asparagus in a steamer basket above the water. Cover and steam 8–12 minutes, until tender when pierced with a knife. Time depends on thickness. Remove and keep warm.
- Make hollandaise (stovetop, bain-marie): Put egg yolks and lemon juice in a heatproof bowl. Whisk lightly. Set the bowl over a pot of gently simmering water (double boiler). Whisk constantly until mixture thickens slightly and becomes pale. Slowly pour in the hot melted butter in a thin steady stream while whisking. The sauce should thicken and become glossy. Season with salt and a pinch of cayenne or white pepper. Keep warm but do not overheat or it will split.
- Alternative quick method: Blend yolks and lemon in a tall jar and pour in hot melted butter while running an immersion blender to emulsify.
- Warm ham if you like: Briefly warm ham slices in a hot pan for 30 seconds per side or serve at room temperature.
- Plate: Lay asparagus on a warm plate. Spoon hollandaise over the asparagus. Drape ham slices or wrap them around some spears. Sprinkle chopped chervil on top. Add a small pat of butter if desired.
how to serve Steamed White Asparagus with Hollandaise Sauce, Chervil & Ham
Serve warm as a starter or a light main with boiled new potatoes or a simple green salad. Offer extra lemon wedges for a fresh squeeze and a side of crusty bread to mop up the sauce.
how to store Steamed White Asparagus with Hollandaise Sauce, Chervil & Ham
- Store asparagus: Keep steamed asparagus in an airtight container in the fridge for up to 2 days.
- Store hollandaise: Homemade hollandaise does not store well. Keep it in the fridge for a few hours only and rewarm gently over a bain-marie while whisking. Do not microwave. If sauce splits, whisk in a small warm yolk to bring it back.
- For best quality, store components separately (asparagus and ham together, sauce separately).
tips to make Steamed White Asparagus with Hollandaise Sauce, Chervil & Ham
- Peel white asparagus well; the skin is tough.
- Test one spear for doneness to avoid overcooking. It should be tender but not mushy.
- Keep hollandaise warm but not hot. Heat will break the sauce.
- Use fresh lemon juice for a bright flavor.
- If sauce splits, whisk in a teaspoon of warm water or a warm egg yolk to rescue it.
variation (if any)
- Use green asparagus if white is not available.
- Add a teaspoon of Dijon mustard to the hollandaise for a tangy kick.
- Replace chervil with tarragon or parsley for a different herb note.
- Serve with smoked salmon instead of ham for a different protein.
FAQs
Q: Can I boil white asparagus instead of steaming?
A: Yes. Boil in lightly salted water for 6–10 minutes depending on thickness. Drain and keep warm.
Q: How do I keep hollandaise from breaking?
A: Keep heat low and add melted butter slowly while whisking. If it gets too hot, remove from heat and whisk in a little cool water or a warm yolk.
Q: Can I make this for a crowd?
A: Yes. Steam asparagus in batches and keep warm. Make hollandaise in a larger double boiler or use the blender method for a faster, stable sauce.
Steamed White Asparagus with Hollandaise Sauce, Chervil & Ham
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Steaming
- Cuisine: French
- Diet: Gluten-Free
Description
A simple spring dish featuring tender steamed white asparagus paired with a rich hollandaise sauce, fresh chervil, and thin ham slices.
Ingredients
- 1 lb (450 g) white asparagus, about 8–10 spears
- 1 teaspoon salt plus water for steaming
- 1 teaspoon sugar (optional, for cooking water)
- 4 large egg yolks
- 1 tablespoon lemon juice, freshly squeezed
- 6 tablespoons (85 g) unsalted butter, melted and hot
- Pinch of salt and a small pinch of cayenne or white pepper
- 2 tablespoons fresh chervil, finely chopped (or parsley if unavailable)
- 4–6 thin slices cooked ham (like prosciutto cotto or ham off the bone)
- Butter or oil for serving, optional
Instructions
- Prepare the asparagus: Peel the stalks from just below the tips down to the woody end. Trim about 1 inch (2 cm) off the bottom.
- Steam the asparagus: Bring a pot with 1 inch (2.5 cm) of water to a simmer. Add 1 tsp salt and 1 tsp sugar if using. Place asparagus in a steamer basket above the water. Cover and steam 8–12 minutes, until tender when pierced with a knife. Remove and keep warm.
- Make hollandaise (stovetop, bain-marie): Put egg yolks and lemon juice in a heatproof bowl. Whisk lightly. Set the bowl over a pot of gently simmering water (double boiler). Whisk constantly until mixture thickens slightly and becomes pale. Slowly pour in the hot melted butter in a thin steady stream while whisking. The sauce should thicken and become glossy. Season with salt and a pinch of cayenne or white pepper. Keep warm but do not overheat or it will split.
- Warm ham if you like: Briefly warm ham slices in a hot pan for 30 seconds per side or serve at room temperature.
- Plate: Lay asparagus on a warm plate. Spoon hollandaise over the asparagus. Drape ham slices or wrap them around some spears. Sprinkle chopped chervil on top. Add a small pat of butter if desired.
Notes
To avoid overcooking, test one spear for doneness; it should be tender but not mushy. Store steamed asparagus in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 200mg
