Steamed Asparagus with Hollandaise Sauce


Elegant steamed asparagus served with a Hollandaise butter sauce. Perfect for Mothers Day or a special breakfast, or a side for a special dinner!

Photography Credit: Elise Bauer

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!

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I like asparagus any which way, but drizzle a little (or more than a little) hollandaise over them? Oh my.

Steamed Asparagus with Homemade Hollandaise Sauce on Plate

Steamed Asparagus with Hollandaise Sauce Recipe

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


  • 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


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.

3 Steam the asparagus: 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.

4 Serve: To serve, plate the asparagus. Pour Hollandaise sauce over them.

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Easy Blender Hollandaise here on Simply Recipes

Asparagus Mimosa - asparagus with grated hard boiled eggs and capers here on Simply Recipes

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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

14 Comments / Reviews

No ImageSteamed Asparagus with Hollandaise Sauce

Did you make it? Rate it!

  1. Jane

    It takes a few tried before you get it right.

  2. Mary

    Is there any way to make hollandaise sauce without lemon?

    Show Replies (2)
  3. Ghosty

    I didn’t use a blender, but a hand mixer. it didn’t get light in color. after i added the butter it was watery, so i put it back in the saucepan over the heat and stirred until it was even and a bit thicker. i added another tbsp of lemon and a bit more cayyenne as well. not salt since i used salted butter, which is already very salty. still a bit egg tasting and a very bright yellow. i’ve never had proper hollandaise sauce so i’m really not sure what it’s supposed to taste like. hopefully my dad (who eats it more than i) will like it or at least tell me what it needs more or less of.

  4. 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.


  5. 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.

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