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



  • 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.


Spargel mit Orangen-Hollandaise-SauceSpargel mit Orangen-Hollandaise-Sauce

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