Asparagus With Hollandaise Sauce
22 min
|
intermediate
|
clean eating,
gluten-free,
keto-friendly,
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
Crisp-tender asparagus with warm, lemony hollandaise is that classic French vibe at home, simple, rich, and properly seasoned so every bite pops.
Perfect for Thanksgiving, Christmas, or Easter brunch, it looks fancy, eats light beside heavier mains, and the silky sauce with chives never fails to impress.
Ingredients (4 servings)
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Ingredients for the Asparagus:
- 1 lb fresh asparagus, trimmed fresh asparagus 1 lb
Ingredients for the Hollandaise Sauce:
- 3 egg yolks large eggs 3 ct (for egg yolks)
- 1 Tbsp fresh lemon juice lemon 0.33 ct (for fresh lemon juice)
- ½ cup unsalted butter, melted, warm unsalted butter 4 oz
- salt (to taste) salt
- fresh chives, chopped (for garnish) fresh chives 1 null
How to Make Asparagus With Hollandaise Sauce
-
Trim and prep asparagus
Snap off the woody ends where they naturally break, then peel the bottom third if the spears are thick so they cook evenly.
Rinse and pat dry, and set up a large bowl of ice water for shocking.
-
Blanch the asparagus
Bring a wide pot of well salted water to a strong simmer, not a rolling boil that will bruise the tips.
Add asparagus and cook 2 to 4 minutes until bright green and just tender when pierced near the base.
Transfer immediately to the ice bath to lock in color and stop cooking, then drain and pat dry.
-
Set up a gentle bain-marie
Bring an inch of water to a bare simmer in a small pot and place a heatproof bowl on top so steam warms the bowl without the bottom touching water.
Keep the heat low and steady because hollandaise hates drama.
-
Start the egg foam
Whisk the egg yolks and lemon juice in the bowl off heat until slightly thick and foamy.
Set over the steam and whisk constantly until the whisk leaves light trails and the mixture is warm and airy.
-
Emulsify with butter
With the bowl still over gentle steam, drizzle in the warm melted butter a few drops at a time while whisking like you mean it.
Increase to a thin stream once it starts to thicken and look glossy, then season with salt to taste.
If it gets too thick, whisk in a teaspoon of warm water to loosen to a nappe consistency that lightly coats a spoon.
-
Rewarm asparagus and serve
Quickly dip the blanched asparagus back into the hot water for 10 to 15 seconds or warm in a dry skillet over medium heat.
Arrange on a warm platter, spoon hollandaise generously over the spears, and finish with chopped fresh chives.
-
Optional grill move
For smoky spears, brush asparagus lightly with a teaspoon or two of the melted butter and grill over medium-high heat 2 to 3 minutes, turning once, then sauce and chive as above.
Substitutions
- Butter -> Clarified butter or ghee
- Using clarified butter or ghee makes the emulsion more stable and the flavor cleaner and nuttier, which gives you a glossier sauce that is harder to break and stays velvety longer.
- Lemon juice -> Yuzu or rice vinegar
- Yuzu brings a floral citrus pop that reads fancy without extra effort, while rice vinegar gives a gentle tang and a fragrant finish, both keeping the sauce bright without harshness.
- Chives -> Tarragon
- Fresh tarragon leans Bearnaise with subtle anise notes, adding complexity that flatters asparagus and makes the plate taste restaurant-level aromatic.
Tips
- Salt your blanching water like the sea
- Well salted water seasons the asparagus from the inside so the spears taste vibrant instead of flat.
- Control the heat like a pro
- Keep the bain-marie at a bare simmer so the yolks warm gently, and lift the bowl off the steam if the whisk starts leaving chunky trails.
- Warm butter, slow drizzle
- Butter should be melted and warm, not sizzling hot, and adding it slowly at first gives the emulsion time to form and stay stable.
- Rescue plan for a broken sauce
- Whisk a fresh yolk with a teaspoon of warm water off heat, then slowly whisk in the broken sauce to re-emulsify to silky perfection.
- Hold the sauce safely
- Keep hollandaise around 120 to 140 F in a warm spot or an insulated tumbler, and avoid direct heat that can scramble the eggs.
- Trim smart for thick spears
- Peel the outer layer of the lower stalk with a Y-peeler so thick asparagus cooks evenly and eats tender from top to bottom.
Nutrition Facts *
| Energy | 268 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 26 | g |
| Carbohydrates | 5 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my hollandaise turn grainy or scramble?
- The bowl got too hot or you paused whisking and the yolks set, so pull the bowl off the steam, whisk in a teaspoon of cool water to bring the temperature down, and reintroduce gentle heat while whisking constantly.
- My sauce is too thin, how do I fix it?
- Keep whisking over gentle steam and add a bit more warm butter to build body, or whisk in a half teaspoon of lemon juice to tighten the emulsion, and stop once it nappes a spoon.
- Can I make hollandaise in a blender?
- Yes, blend yolks and lemon juice on low, then stream in warm melted butter through the lid until thick, and finish with salt, but keep the butter warm and pour slowly so it emulsifies smoothly.
- How can I keep hollandaise warm without breaking it?
- Transfer to a prewarmed thermos or set the bowl over 120 F water and whisk occasionally, and do not exceed 150 F or the sauce will tighten and risk curdling.
- Can I roast or grill the asparagus instead of blanching?
- Yes, grill or roast at high heat until just tender and lightly charred, then sauce, and expect a deeper, sweeter flavor that plays beautifully with the lemony richness.
- Are raw eggs a concern here?
- Use pasteurized yolks if serving anyone vulnerable and cook the sabayon until it is steaming and thick to minimize risk, and keep the finished sauce warm rather than hot.
Serving Suggestions
Bright asparagus and rich hollandaise love a whisper of smoked paprika or Aleppo for a gentle tingle, and a few capers bring briny sparks that cut the butter like a dream.
Pair with seared salmon, a grilled New York strip, or roasted potatoes, and if you are feeling bold, finish with lemon zest and extra chives for a clean, confident finish.
More pairings:
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