December 14, 2021

Asparagus with Hollandaise Sauce & Caviar

My sister and I present this as a Christmas Dinner dish in our Holiday 2020 video, but rest assured it is just as perfect for Hanukkah, New Year’s Eve or even a fancy Meatless Monday meal.  

What I love about this hollandaise recipe is that all the stress about not scrambling the eggs is essentially gone by using this easy blender method. I came across this method when making Eggs Benedict with Tsar Nicoulai Caviar as an Easter dish a couple of years ago, and I haven’t turned back since. Seriously this makes hollandaise so easy, #eggsbennyalldayeveryday.

Gently boiling the asparagus spears in water then tossing in an ice bath will give this dish a nice vibrant green color; however, I can never resist the flavor of roasted asparagus and prefer to prepare it that way. It is beautiful either way, so pick your favorite method! The asparagus is then topped with the effortless hollandaise and caviar. I think Tsar Nicoulai’s Golden Reserve caviar is perfect for this dish. It feels very celebratory and it’s my favorite of our grades.

Wishing everyone a healthy and happy Hanukkah, Christmas and Holiday Season!

Cheers,

Olga

We would love to see your Tsar Nicoulai caviar, roe and smoked fish creations - share with us on Instagram! @therealtsarnicoulai

ROASTED ASPARAGUS WITH HOLLANDAISE SAUCE & CAVIAR

Serves 4.

INGREDIENTS

1lb medium cooked asparagus

1 large egg yolk

1 1/2 tsp lemon juice

Pinch of white pepper

4 tablespoons unsalted butter, melted

1/2 tsp salt

2oz (or more) Tsar Nicoulai Caviar

METHOD

1. Blend egg yolk, lemon juice and pepper with an immersion blender (or in a regular blender) until combined

2. With the blender running, gradually add the butter until a frothy sauce forms. If the sauce is too thick you can thin out with a teaspoon of lukewarm water. Season with salt.

3. Arrange asparagus on a serving platter, top with hollandaise and Tsar Nicoulai Caviar.

Notes:

1. I had a hard time doubling the hollandaise recipe, so I made it twice and combined when I wanted to double the recipe to serve 8.

2. It would be best to make the sauce just before serving, but it can be kept warm in a heat-proof bowl set over hot (not simmering) water.