History of the Asparagus with Lemon Hollandaise Sauce Asparagus has been enjoyed since ancient times, and it is believed to have originated from the Eastern Mediterranean and Asia Minor regions. In the 17th century, King Louis XIV of France declared asparagus as the king of vegetables, and it became popular in Europe. Hollandaise sauce originates from France and was named after Holland, where it became popular. Lemon Hollandaise sauce is a variation that adds a tangy and citrusy flavor to the classic sauce, and it pairs perfectly with asparagus.
Tips and Tricks for Asparagus with Lemon Hollandaise Sauce Recipe When cooking the Hollandaise sauce, make sure to keep stirring it over the water bath to prevent it from clumping or curdling. It is important to use fresh lemon juice and zest as it adds a bright and refreshing taste to the dish. When frying the asparagus, make sure to cook it until it is tender but still slightly crisp. The sesame adds a crispy texture and nutty flavor to the dish, but you can omit it if you prefer. And when wrapping the asparagus with bacon, make sure to use thin slices of bacon, so it cooks evenly and doesn't overwhelm the asparagus.
Tips for presenting the dish To present the dish, you can serve the asparagus on a platter, drizzle the lemon Hollandaise sauce over it, and sprinkle some chopped basil as a garnish. Alternatively, you can serve the sauce in a separate bowl, so everyone can pour it over the asparagus themselves. Asparagus with lemon Hollandaise sauce makes a perfect side dish for Easter, brunch, or any occasion when you want to impress your guests with a delicious and elegant dish.