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1
Bring a pot of salted water to a gentle simmer with salt, sugar, and butter pieces—aim for small bubbles rather than a rolling boil.
2
Peel the white asparagus from tip to base with a vegetable peeler, removing the tough outer layer. Snap off the woody ends and add the trimmings to the cooking water.
3
Bundle the peeled asparagus spears together with a rubber band or kitchen twine and submerge in the simmering water to cook until tender.
4
In a bowl, place one whole egg and add fresh lemon juice, a pinch of black pepper, and salt.
5
Using an immersion blender or mixer, slowly pour in the melted butter (including the buttermilk) while starting at low speed and gradually increasing. Blend until the sauce emulsifies into a creamy mayonnaise-like consistency.
6
In a separate pan, melt the extra butter over high heat. Add the panko breadcrumbs and stir constantly until they turn golden brown and crispy.
7
Remove the cooked asparagus from the water and carefully remove the rubber band or twine. Arrange the spears neatly on a serving plate.
8
Drizzle the homemade Hollandaise sauce over the asparagus and finish with a generous sprinkle of the warm crispy panko crunch. Serve immediately.
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