STROH Recipes: Asparagus with Orange Hollandaise Sauce

For a fruity asparagus season

For this recipe, a classic Hollandaise sauce is refined with fresh oranges. Add a touch of STROH and voilà - the perfect accompaniment for tender asparagus! The sauce combines creamy texture with a pleasant citrus note and pairs perfectly with the slightly bitter flavor of asparagus.

Ingredients for 4 Servings

For the Orange Hollandaise Sauce

250 g butter
4 egg yolks
Zest of 2 oranges
Juice of ½ orange
3 tbsp STROH 60
salt
pepper

For the asparagus

500 g asparagus
1 piece of stale white bread
salt
3 lemon slices

Preparation

For the Hollandaise sauce, melt the butter, skim off the white foam, and let the butter cool (the melted butter should be around 40°C).
Place the egg yolks in a bowl and whisk them together. While continuously whisking, slowly pour in the warm butter until a thick Hollandaise sauce forms.
Finally, stir in the orange zest, orange juice, and STROH. Season with salt and pepper.
For the asparagus, bring a large pot of salted water to a boil.
Trim the ends of the asparagus generously and peel them.
Cook the peeled asparagus with lemon slices and bread for about 10 minutes until it is tender but still crisp. Serve with the orange Hollandaise sauce.