Asparagus with Hollandaise Sauce

Print

The best thing about knowing how to make an easy blender hollandaise sauce is that once you get the hang of it, you can make the most simple of vegetables into something quite elegant. Case in point, these steamed asparagus. I like asparagus any which way, but drizzle a little (or more than a little) hollandaise over them? Oh my.

Asparagus with Hollandaise

Asparagus with Hollandaise Sauce Recipe

Print
  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 1 bunch of asparagus (about 1 lb)
  • 10 Tbsp unsalted butter (1 stick plus 2 Tbsp)
  • 3 egg yolks
  • 1 Tbsp lemon juice
  • 1/2 teaspoon salt (skip if using salted butter)
  • Pinch of cayenne

Method

asparagus-hollandaise-1.jpg asparagus-hollandaise-2.jpg

1 Prep the asparagus. Break off the tough ends with your fingers. Bend the asparagus spears near the end and they will break naturally where the spear is no longer tough. For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower two to three inches of the asparagus spears. Prepare a large, shallow pan (with a cover) with a half inch of water and a steamer rack.

2 Prepare the Hollandaise sauce. Melt the butter in a small pot. Put the egg yolks, lemon juice, salt and cayenne into a blender. Blend the eggs for 20-30 seconds at medium to medium high speed until lighter in color. Turn blender down to lowest setting and slowly drizzle in the hot melted butter while the blender is going. Continue to blend for a few seconds after all of the butter is incorporated. Taste the sauce and add more salt or lemon juice if needed. Keep warm while you are steaming the asparagus.

asparagus-hollandaise-3.jpg

3 Bring the water in your steaming pan to a boil. Place the asparagus on the steaming rack. Cover. Steam for 3 to 5 minutes, until tender, but still a little crisp, definitely not mushy. The timing depends on how thick the asparagus spears are.

Plate the asparagus. Pour Hollandaise sauce over them.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Asparagus with Hollandaise Sauce on Simply Recipes. Thank you!

Print

Links:

Classic Hollandaise Sauce - from Michael Ruhlman, if you are interested in the traditional way to make Hollandaise.

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 11 Comments

  • joann

    I have made this recipe for years.. you do need blender.. not mixer.. and leave the top on. I add probably a little more lemon than this but I like it like that. GREAT recipe.

  • Katherine

    If the taste is too buttery, are you forgetting to use enough lemon juice and cayenne?
    To keep from spattering when adding the butter, leave the cover on the blender and remove the center piece in the middle of the cover (if yours is removable- most are)then you can pour the butter through this opening and the cover will contain the contents as long as you have turned down the speed some, prior to adding the butter. Good luck I have been making my Hollandaise sauce by this method for 30 years and it couldn’t be easier.

  • Kristin

    The sauce came out way too buttery for me, and my blender didn’t have a low enough setting to drizzle the butter in without splattering on my cupboards a bit, so I had to pour the butter instead. Was hoping for something a bit lighter in taste, but adding a couple extra egg yolks helped to tone down the butter flavor. I checked some other recipes online, most only called for 8 tbsp butter…will probably try that next time.

  • trevor

    My sauce came out very think and not so much like a liquid. And the taste was a bit well bad. It was bland and just quite buttery.

  • Betty

    Love the taste so did my kids! :)

View Responses / View More Comments / Leave a Comment