Mother’s Day Dinner: White Asparagus with Hollandaise Sauce, Pan-Seared Salmon Fillet, and New Potatoes

The perfect Mother’s Day meal—and a Canadian wine that’s the perfect match

Wine from Canada for Mother’s Day—it’s not your typical idea, but it’s one you won’t soon forget. This Chardonnay from the warm St. David’s Bench region on the Niagara Peninsula offers exactly what a classic Mother’s Day meal needs: creamy richness, ripe fruit, and a gentle hint of French oak that blends harmoniously with the buttery hollandaise sauce. White asparagus at its finest—tenderly cooked, with velvety, frothy hollandaise, a golden-brown seared salmon fillet, and new potatoes with fresh butter—is a culinary declaration of love to all mothers. A dish that shows devotion and creates a silence at the table that speaks louder than a thousand words. For the most beautiful Sunday of the year.

Ideal wine pairing: Queenston Mile Vineyard Chardonnay (Niagara, Ontario, Canada)

This full-bodied Chardonnay from the Estate Vineyard on the warm St. David’s Bench—one of the most renowned terroirs on Ontario’s Niagara Peninsula—impressively showcases Canada’s prowess in white wine. Twelve months of aging in carefully selected French oak barrels have given the wine a creamy, textured depth without overpowering it. The nose opens invitingly with ripe orchard aromas: golden apple, juicy pear, underpinned by flattering notes of vanilla, butterscotch, and toasted oak. On the palate, these impressions are confirmed with flavors of baked apple and ripe peach, supported by a subtle spiciness that conveys both depth and elegance. The wine’s natural acidity cuts effortlessly through the butteriness of the hollandaise, keeping everything in perfect balance, while its creamy texture literally embraces the asparagus. With only 264 cases produced, this wine is a true rarity—like a handwritten letter intended for just one person. For the most important person.

The recipe:

White asparagus with hollandaise sauce, pan-seared salmon fillet, and new potatoes

The classic Mother’s Day menu at its finest—tender white asparagus with a velvety, frothy hollandaise sauce, golden-brown seared salmon fillet, and new potatoes with fresh butter. Paired with a creamy wine from Canada’s Niagara Peninsula, which complements the hollandaise and brings out the best in the asparagus.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Festive meal, Seasonal

Cuisine German, Seasonal

Servings 2 people

Calories 680 kcal

Equipment

• 1 Großer Topf für den Spargel
• 1 Mittlerer Topf und Schüssel für das Wasserbad (Hollandaise)
• 1 Schneebesen
• 1 Beschichtete Pfanne für den Lachs
• 1 Kleiner Kochtopf für die Kartoffeln
• 1 Sparschäler

Ingredients

  

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FOR THE ASPARAGUS:

• 800 g white asparagus peeled
• 1 teaspoon of salt
• 1 tablespoons of sugar
• 1 tbsp butter
• A few drops of lemon juice

FOR THE HOLLANDAISE SAUCE:

• 3 Egg yolk
• 150 g clarified butter warm
• 2 cup dry white wine or water
• 1 tbsp fresh lemon juice
• Salt white pepper, a pinch of cayenne pepper

FOR THE SALMON FILLET:

• 2 Salmon fillets approx. 180 g, skinless
• 1 tbsp olive oil or clarified butter
• Salt white pepper
• A little lemon to taste

FOR THE NEW POTATOES:

• 400 g new potatoes scrubbed (not peeled)
• 20 g Butter
• Fresh chives finely chopped
• Fleur de Sel

Instructions

 

PREPARATION:

• Peel the white asparagus and snap off the woody ends.
• Scrub the new potatoes thoroughly; do not peel them.
• Pat the salmon fillets dry, then season with salt and pepper.
• Clarify the butter for the hollandaise: Melt the butter slowly, skim off the foam with a spoon, and set the clarified butter aside.

COOKING STEPS:

• Cook the potatoes in well-salted water for about 18–20 minutes until tender, drain, and keep warm.
• Cook the asparagus in a large pot with water, salt, sugar, butter, and lemon juice for about 12–15 minutes until al dente—it should still have a slight bite.
• To make the hollandaise sauce, whisk the egg yolks with white wine over a hot water bath (do not let it boil) until the mixture is creamy and thick.
• Remove the pot from the heat and gradually stir in the warm clarified butter, a little at a time, until a velvety sauce forms.
• Season the hollandaise with lemon juice, salt, white pepper, and cayenne pepper, then keep it warm.
• Cook the salmon fillets in a hot pan with olive oil over medium heat for about 3 minutes per side until golden brown—the salmon should still be slightly translucent on the inside.

SERVE:

• Arrange the asparagus on preheated plates.
• Place the salmon fillet on the side and spoon the hollandaise sauce generously over the asparagus.
• Serve the new potatoes with butter and chives, along with a pinch of fleur de sel, in a separate small bowl.
• Finish with fresh chervil or dill and a drop of lemon oil.
• Take the Chardonnay out of the refrigerator just before serving—it should be slightly below room temperature, around 10–12 °C.

SIDE DISHES:

• Fresh baguette or white bread
• Fresh chervil or dill for garnish
• A few drops of lemon oil to finish it off

Nutrition

Calories: 680kcalCarbohydrates: 48gProtein: 32gFat: 38g

Keyword Asparagus Wine, Chardonnay and Asparagus, Mother’s Day Recipe, Salmon fillet, Sauce Hollandaise, White Asparagus Recipe, Wine from Canada

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