Chef Big DWood-fired jumbo asparagus spears topped with a rich, aerated smoked hollandaise and toasted hazelnuts for a contrast in texture and temperature.
Whisk the egg yolks and lemon juice in a stainless steel bowl over a pot of simmering water (bain-marie) until thickened and pale.
Don't let the water touch the bottom of the bowl or you'll scramble the eggs.
Slowly drizzle in the warm melted butter while whisking constantly to create a thick, glossy emulsion. Fold in the liquid smoke and a pinch of salt. Keep warm.
If it gets too thick, add a teaspoon of warm water to adjust the viscosity.
Toss the trimmed asparagus with olive oil and salt. Place directly over high-heat coals or a screaming hot cast iron grill pan.
We want aggressive char marks without turning the stalks to mush.
Rotate the spears frequently to ensure even blistering and a deep wood-fired aroma.
Plate the asparagus immediately, draping the smoked hollandaise over the tips and finishing with a shower of toasted hazelnuts.
The key here is the emulsion. If your hollandaise breaks, you've lost the Michelin star before you even plated. Ensure the asparagus is charred but still retains a snap—viscosity and texture are the two pillars of this side dish. For an extra layer of nuance, cold-smoke the butter before starting the sauce.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.