Cook Like a Chef: White Asparagus with Fjord Shrimps and Hollandaise Sauce

At Hotel d’Angleterre—arguably the most iconic luxury hotel in Copenhagen, with a legacy stretching back to 1755—food has always played a leading role. It began as a restaurant, not a hotel, opened by Maria Coppy and Jean Marchal, and today, that spirit lives on in its Michelin-starred restaurant, Marchal. Known for its modern French cooking with a Scandinavian twist, the restaurant is currently led by 29-year-old Alexander Baert, who took the reins in fall 2024 after stints with Alain Ducasse, Anne-Sophie Pic, and Rasmus Kofoed.

Baert’s approach to cooking is rooted in classical French technique, but he brings a light hand and a modern sensibility to his dishes. For spring, that translates into white asparagus with fjord shrimps and hollandaise sauce—a dish that’s deceptively simple, quietly elegant, and deeply tied to seasonality in Denmark. White asparagus season is short, so chefs tend to make the most of it, pairing it with light proteins and buttery sauces to let its subtle bitterness shine.

And yes, while the prep (hello, whisking hollandaise) takes more time than the cooking, it’s one of those dishes that tastes like spring on a plate: clean, bright, and balanced. Can’t find fjord shrimps outside of Northern Europe? No worries—baby pink shrimp, bay shrimp, or even finely chopped poached prawns will do the job without taking away from the dish’s delicate profile.

Step-by-Step to Making White Asparagus, Fjord Shrimps And Hollandaise Sauce

Step 1: Prep the hollandaise sauceYou’ll whisk egg yolks with butter until it turns into a glossy, lemony emulsion. This is the trickiest part, but worth mastering.
Step 2: Peel and cook the white asparagusA gentle boil is all it needs, followed by a quick butter glaze to bring out its sweetness.
Step 3: Sauté the fjord shrimpsThese cook fast. You’re just warming them through with a little olive oil and seasoning.
Step 4: Assemble and plateThe asparagus forms the base, the shrimps go on top, and everything gets a generous drizzle of hollandaise. A handful of fresh herbs adds a hit of color and spring flavor.

Recipe Notes

Use fresh, high-quality egg yolks for the hollandaise—this ensures the sauce is rich and stable. White asparagus has a more delicate flavor and slightly firmer texture than green asparagus. Peel thoroughly to remove the woody exterior.

Fjord shrimp are small, sweet, and delicate. If unavailable, substitute with other small cold-water shrimp like pink or bay shrimp.

Keep the Hollandaise warm (not hot) to avoid curdling. Use a double boiler or insulated thermos for holding.

Don’t overcook the shrimp. A quick sauté is all they need to stay tender.

Make-Ahead Instructions

Hollandaise Sauce –Best made fresh, but you can prepare it up to 1 hour ahead. Keep it warm in a thermos or in a bowl over very low simmering water (bain-marie).

White Asparagus: Boil and glaze the asparagus up to 1 day ahead. Let cool completely, then refrigerate in an airtight container. Reheat gently in a buttered pan before serving.

Shrimps: Can be peeled and seasoned several hours in advance. Sauté just before serving for best texture.

White Asparagus with Fjord Shrimps and Sauce Hollandaise FAQ

Can I use green asparagus instead of white?
Yes, but the flavor and texture will be slightly different. Green asparagus is more herbaceous and doesn’t need peeling.

What are fjord shrimps, and where can I find them?
Fjord shrimp are tiny, sweet Nordic shrimp from cold waters. Look for them at specialty seafood markets or use other small shrimp as a substitute.

Is this recipe gluten-free?
Yes! As long as all your ingredients (especially the butter and shrimp) are gluten-free certified, this dish is naturally gluten-free.

Can I make hollandaise in a blender?
Yes, blender hollandaise is a quick alternative. It won’t be as traditional but is more foolproof for beginners.

What can I serve with this dish?
This dish shines on its own but pairs well with baby potatoes, crusty bread, or a crisp glass of white wine like Riesling or Grüner Veltliner.

How do I reheat hollandaise without it splitting?
Reheat gently over a double boiler while whisking constantly. Avoid microwaving, which can cause it to curdle.

White Asparagus with Fjord Shrimps and Sauce Hollandaise

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Alexander Baert
• Total Time: 35 minutes
• Yield: Serves 2
• Diet: Pescatarian, Omnivore

Print Recipe

Pin Recipe

Description

Elegant yet simple, this appetizer features delicate white asparagus, succulent fjord shrimp, and a creamy Hollandaise sauce. A sophisticated dish perfect for a special occasion.

---

Ingredients

Units USM Scale 1x2x3x

• 4 egg yolks
• 3.5 tbsp (53 ml) chilled unsalted butter
• 2/3 cups (149 ml) melted unsalted butter
• 1.5 tbsp (22 ml) fresh lemon juice
• Salt and white pepper
• 6 pieces of white asparagus
• 1 tbsp (15 ml) unsalted butter
• Salt
• 0.5 cups (118 ml) peeled fjord shrimp
• 1 tbsp (15 ml) olive oil
• Salt and pepper
• Fresh herbs

---

Instructions

For the Sauce Hollandaise

1. Prepare all ingredients before starting to make the sauce.
2. In a small saucepan, whisk the egg yolks until they become light, slightly thickened, and a vibrant lemon-yellow color.
3. Add 2 tablespoons of chilled butter to the egg mixture. Place the pan over the lowest heat and whisk constantly as the butter melts. Continue whisking until the mixture thickens enough that you can see the bottom of the pan when you move the whisk.
4. Remove the pan from the heat. Gradually whisk in the remaining chilled butter, one tablespoon at a time, until fully incorporated.
5. Slowly drizzle in the melted butter while whisking gently and steadily to ensure the sauce doesn’t split.
6. Finally, season the sauce with fresh lemon juice, salt, and white pepper to taste. Set aside and keep warm.

For the White Asparagus

1. Clean the white asparagus by trimming off the tough ends and peeling them carefully with a vegetable peeler.
2. Boil a pot of salted water. Add the asparagus and cook until tender, about 8–10 minutes.
3. Once cooked, drain the asparagus and transfer them to a pan. Melt 1 tablespoon of butter in the pan and gently glaze the asparagus, tossing them to coat in the butter. Set aside.

For the Fjord Shrimps

1. Season the peeled fjord shrimps with olive oil, salt, and pepper.
2. Heat a pan over medium heat. Sauté the shrimp for 1–2 minutes, or until just cooked through, turning pink and opaque. Be careful not to overcook the shrimp, as they cook quickly. Set aside.

To Finish

1. Arrange the glazed asparagus on a plate, making sure they’re neatly placed.
2. Top the asparagus with the sautéed fjord shrimps.
3. Drizzle the sauce hollandaise generously over the asparagus and shrimp.
4. Garnish with fresh herbs like chopped chives or dill for a burst of color and herbal freshness.

Notes

• For perfectly cooked shrimp, ensure they turn pink and opaque; overcooking will make them rubbery.
• If you don’t have fresh herbs, a sprinkle of paprika adds a nice visual and subtle flavor complement.
• To prevent the hollandaise from splitting, make sure your butter is thoroughly chilled and whisk constantly over very low heat.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Sautéing
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2
• Sodium: 300
• Fat: 30
• Saturated Fat: 15
• Unsaturated Fat: 10
• Carbohydrates: 15
• Fiber: 2
• Protein: 20
• Cholesterol: 200

If You Liked This Recipe, You’ll Love These

• Roasted Asparagus with Poached Eggs and Arugula Pistou
• Hearty Potato and Seafood Stew
• Cook Like a Chef: Miso Cod with Braised Daikon
• Cook Like a Chef: Chilean Rainbow Ceviche by Francisco Araya