As a child my mother served the family asparagus with mayonnaise on the side for dipping. I suppose it was a busy mother’s quick solution to asparagus with hollandaise sauce. Don’t get me wrong. It was delicious and I still use this myself! It hides the bitter taste of asparagus, especially for kids. However, asparagus with gluten free hollandaise sauce is such a treat!
This strong flavored vegetable is tolerated by many, especially when with hollandaise sauce. A great vegetable to serve your guests or picky eaters.
- 1 lb. fresh asparagus, (thin ones are more tender)
- 4 egg yolks
- 1 teaspoon cream of tartar
- 1 teaspoon gluten-free apple cider vinegar
- 1/2 cup unsalted butter, melted (1 stick)
- 1 teaspoon agave syrup (optional)
- Sea salt and white pepper, to taste (use white pepper, if possible, so it will not be seen)
- To cook the asparagus, either steam your asparagus in a colander over boiling water, covered; or boil in a large skillet until tender, 15-30 minutes, depending upon your tastes.
- To make the hollandaise sauce, have all ingredients ready prior to beginning the hollandaise sauce. It's best to begin this sauce once your asparagus are almost cooked.
- Turn the burner on medium-low, add butter and melt. Remove from burner (but do not turn it off) and let the butter cool for just a bit while you do the next step.
- In a separate bowl whisk together egg yolk, vinegar, cream of tartar, salt and pepper.
- Add egg mixture to pan and whisk rapidly and continuously.
- Return to the burner and continue to whisk until thickened.
- Serve immediately, by topping each plated portion with a bit in the center of the asparagus. Set more aside in a gravy boat or other container for guests to help themselves.
Traditionally, hollandaise sauce is made with vinegar alone or with lemon juice, but I do not care for the taste of one high in vinegar and am allergic to lemons, thus the alternative choices. You need something with a high acidic value. The crunchier your veggies, the more nutrition it will retain.