Chilled Asparagus with Béarnaise

The first time I tasted chilled asparagus with béarnaise, it was at a quiet bistro in Lyon. We had just returned from the local market, where fresh green asparagus was bundled like bouquets. The chef barely spoke—he simply smiled, blanched the spears, and dressed them with a warm, spoon-coating béarnaise sauce. That moment taught me something that’s stayed with me ever since: not every dish has to be complicated to be elegant.

There’s something timeless about this pairing. The cool snap of perfectly cooked asparagus, paired with the rich, herbaceous swirl of béarnaise sauce—it’s light but indulgent, minimal but full of intent. Whether served as a plated starter or part of a spring tasting menu, this cold asparagus recipe captures everything we love about French cuisine: balance, beauty, and flavor that lingers.

Ingredients for Chilled Asparagus with Béarnaise Sauce

🌱 For the Asparagus:

• 1 lb fresh green asparagus (medium stalks)
• 2 tsp salt
• Ice water (for shocking)

🍋 For the Béarnaise Sauce:

• 3 large egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp dry white wine
• 2 tsp minced shallot
• 1 tsp dried tarragon
• ½ cup unsalted butter (melted and warm)
• Salt to taste
• Freshly ground black pepper (optional)
• Lemon juice (a few drops, optional)

🌿 For Garnish (Optional):

• Chervil leaves or micro herbs
• Thin lemon zest strips
• Flaky sea salt

💡 Pro Tip: Choose asparagus that’s uniform in thickness for even cooking. Medium stalks offer the best texture when served cold.

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Step 1: Preparing the Chilled Asparagus

Ingredients Used in This Step:

✔ Asparagus, salt, ice water

Method:

1️⃣ Trim the woody ends off the asparagus and peel the lower third of each stalk if needed.

2️⃣ Bring a large pot of salted water to a gentle boil. Prepare a large bowl of ice water nearby.

3️⃣ Blanch the asparagus for 2–3 minutes, just until bright green and tender-crisp.

4️⃣ Immediately transfer to the ice water bath to stop the cooking and lock in color.

5️⃣ Let cool fully, then drain and pat dry gently with paper towels. Chill until ready to plate.

💡 Blanching and shocking is essential here—it sets the color and preserves texture without compromising the asparagus’s integrity.

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Step 2: Making the Béarnaise Sauce

Ingredients Used in This Step:

✔ Egg yolks, vinegar, wine, shallot, tarragon, butter, salt, lemon juice

Method:

1️⃣ In a small saucepan, combine white wine vinegar, white wine, shallot, and tarragon. Simmer over low heat until reduced to about 1 tablespoon. Let cool slightly.

2️⃣ In a heatproof bowl, whisk egg yolks with the reduction until frothy.

3️⃣ Place the bowl over a saucepan of gently simmering water (double boiler setup). Whisk constantly until the mixture thickens.

4️⃣ Slowly drizzle in melted butter while whisking, until the sauce is thick and emulsified.

5️⃣ Season with salt and a few drops of lemon juice if desired. Strain through a fine mesh sieve for extra smoothness.

6️⃣ Keep warm, or let cool slightly and cover until plating.

💡 Béarnaise is about patience and steady heat. If it breaks, don’t panic—whisk in a teaspoon of warm water or another yolk to rebind.

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Step 3: Plating Like a French Bistro

Ingredients Used in This Step:

✔ Chilled asparagus, béarnaise sauce, chervil, lemon zest, sea salt

Plating Technique:

1️⃣ Arrange 5–7 chilled asparagus stalks on each plate, either neatly parallel or fanned out gently.

2️⃣ Spoon a generous ribbon of béarnaise sauce over the center of the stalks or serve it in a ramekin on the side.

3️⃣ Garnish with chervil leaves, lemon zest, and a few grains of flaky sea salt.

4️⃣ Serve immediately while the sauce is warm and the asparagus remains cool.

💡 This contrast—cold vegetable, warm sauce—is the secret. It awakens the palate and sets the tone for a refined meal to follow.

Wine Pairing Suggestions

🍷 Sancerre – Crisp, citrusy, with mineral depth that complements the tarragon in the béarnaise.
🍷 Chablis – Clean and elegant, balancing richness without overpowering the dish.
🥂 Blanc de Blancs Champagne – Bubbles + acid = perfect foil for a creamy starter like this.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?

Yes. The asparagus can be blanched, shocked, and chilled up to 24 hours in advance. Keep it tightly wrapped to avoid drying out.

Can I serve the béarnaise cold?

It’s best warm or room temp. For a cold asparagus dish, the warmth of the sauce adds necessary contrast.

What if my béarnaise splits?

Whisk in a small splash of warm water or another yolk over gentle heat. Keep whisking until it comes back together.

Is this dish vegetarian?

Yes, if you use vegetarian wine and butter. Béarnaise contains no meat, but always double-check ingredient sources.

Final Thoughts

Sometimes, the most beautiful dishes are also the quietest. This one whispers—fresh asparagus, simple technique, and a classic sauce that knows exactly when to shine. There’s no flash here—just the confidence of timeless flavors presented with care.

Whether you’re creating a spring tasting menu or simply welcoming warmer weather, this chilled asparagus with béarnaise is a dish you’ll return to again and again. It’s understated luxury—simple, stunning, and satisfying in every bite.

Tag your version with #BeyondEveryBite and show us how you’re plating French tradition in your own kitchen.

Bon appétit, Chef. 🍃✨