Asparagus with Sauce Hollandaise

A fabulous dish found on every menu during the asparagus season – but not an easy one when it comes to recommending wines to accompany it.

The high fat content and the buttery flavour of the sauce call for a wine that has body, yet isn't too heavy – one that's ideally from the Burgundy family. Ripe Weißburgunder and Grauburgunder (Pinot Blanc and Pinot Gris), and Chardonnay – also with a nuance of wood – guarantee pure asparagus pleasure. And Grüner Veltliner in the Smaragd or Reserve quality levels go so naturally!

A picture shows asparagus with Sauce Hollandaise
Asparagus with Sauce Hollandaise, © Shutterstock

Pairs nicely with

  • Weißburgunder – full and strong
  • Grauburgunder – full and strong
  • Chardonnay – Barrique-aged
  • Grüner Veltliner – Reserve level

Recipe
for 4 Servings

  • 12 fresh asparagus
  • 4 egg yolks
  • 5 tablespoons white wine
  • 300g melted butter
  • Salt, cayenne pepper
  • Peel the asparagus well, then cook them in salt water. Serve it with the Hollandaise and new potatoes. Over boiling water, beat the yolks with white wine to a foamy cream. Remove away from the water and slowly beat in the melted butter, then season with salt and cayenne pepper.