Whip Up the Best 2-Minute Light Sauce for Asparagus!

Spring is back, and the first asparagus spears are popping up at market stands. They are indeed your guilty pleasure, so in reality, you enjoy them year-round, thanks to the always-ready frozen versions. To elevate them, not much is needed: just steam them and add a dipping white sauce, and you’re all set. That’s all it takes to satisfy! However, you’ve never managed to master a proper hollandaise, the classic emulsion made with vinegar, butter, and egg yolks that usually accompanies them. Every time you try, it ends up curdling: the emulsion fails and almost always separates… Stop struggling, hollandaise isn’t the only sauce that can make asparagus shine. In his book Saucer n’est pas tremper published by Hachette, Chef Simon Auscher offers a much simpler and lighter white sauce: a hassle-free alternative without any butter!

Quick White Sauce to Elevate Asparagus

Here, there’s no cooking or emulsification needed, as all ingredients are raw and just need to be mixed in a bowl.

Here are the amounts to delight about 4 people.

• 200 g of Greek yogurt or cottage cheese if necessary
• 1 clove of garlic, peeled
• 1 tbsp of lemon juice
• 1 tbsp of olive oil
• 1 tbsp of white vinegar
• 2 pinches of salt
• Freshly ground black pepper

How to Make the Quick White Sauce for Asparagus

For this recipe, you’ll need a bowl, a spoon, and optionally a garlic press or a Microplane grater for the garlic.

1. In a bowl, mix the Greek yogurt, lemon juice, olive oil, and vinegar.
2. Grate or press the garlic and mix well.
3. Season generously with salt and pepper and mix again.

It’s ready! Perfect for accompanying asparagus, this white sauce is a refreshing ally for all your raw veggies, salads, and can even be used in sandwiches, suggests the chef. He advises letting the sauce cool in the refrigerator for about fifteen minutes before serving. This gives you just enough time to cook your asparagus!

With this recipe, we bet you won’t bother with making hollandaise sauce again… sometimes it’s a bit too fussy.