green and white asparagus with hollandaise sauce on top

Forget boring asparagus with hollandaise sauce — this miso hollandaise puts a twist on this traditional side dish.

Makes 4 servings

For the asparagus

  • 1 pound green and white asparagus
  • Sea salt, for salted water

For the hollandaise

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 teaspoon miso paste
  • 1/4 cup unsalted butter

Bring a large pan of salted water to a boil, then lower heat to a simmer. Meanwhile, prepare the asparagus by removing the stems and peel from below the tip to the stem.

Add the asparagus to the simmering water and cook for 3-4 minutes, then remove the asparagus stalks into a bowl of ice water to stop them from cooking. When they are thoroughly chilled, remove and let them dry on a paper towel.

To make the miso hollandaise sauce, combine the egg yolks, lemon juice, dijon mustard, salt, and miso paste in a mixing bowl and whisk until well combine. Then in a a medium saucepan over medium heat, melt the butter and slowly mix in the egg yolk mixture and continue whisking briskly until it is emulsified. Remove from heat.

To serve, plate the poached asparagus and pour the miso hollandaise on top.