Asparagus with Hollandaise Sauce Recipe
A springtime classic featuring crisp-tender asparagus draped in a silky, lemony Hollandaise sauce. Elegant enough for special occasions yet simple enough for weeknights.
Ingredients
- 1 lb fresh asparagus thick spears preferred
- 3 large egg yolks room temperature
- ½ cup unsalted butter melted and slightly cooled
- 1 tbsp fresh lemon juice plus extra for adjusting
- Pinch of cayenne pepper optional, for warmth
- Salt and white pepper to taste
Instructions
- Prep Asparagus: Snap off woody ends by bending spears until they naturally break. Rinse and pat dry.
- Blanch Asparagus: Boil salted water, cook asparagus for 2–3 minutes until bright green. Plunge into ice water, then drain.
- Make Hollandaise: Whisk yolks, lemon juice, and cayenne in a heatproof bowl.
- Place bowl over a pot of simmering water (double boiler). Whisk constantly until yolks thicken (~3 minutes).
- Slowly drizzle in melted butter while whisking vigorously until smooth and thickened. Season with salt and white pepper.
- Serve: Arrange asparagus on a platter, drizzle with Hollandaise, and garnish with paprika or chives.
Notes
Sauce Consistency: If sauce thickens too much, whisk in 1–2 tsp warm water.
Asparagus Thickness: Thick spears hold up better to blanching and sauce.
Serve Immediately: Hollandaise is best fresh but can be kept warm for 30 minutes in a thermos.