Asparagus With Hollandaise Sauce
20 min
|
intermediate
|
clean eating,
gluten-free,
keto-friendly,
low-FODMAP,
Mediterranean diet,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 10 min | 20 min |
Introduction
This classic asparagus with hollandaise sauce feels fancy but comes together with just a few simple ingredients.
The rich, lemony, buttery sauce turns tender asparagus into a restaurant-worthy side that everyone reaches for first.
It’s perfect for Thanksgiving or Christmas dinner, and it also shines on an elegant Easter brunch table.
Ingredients (4 servings)
Ingredients for the Asparagus:
Ingredients for the Hollandaise Sauce:
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How to Make Asparagus With Hollandaise Sauce
-
Prep the asparagus
Rinse the asparagus under cool water and pat dry with a clean towel.
Trim off the tough woody ends by snapping or cutting about 1 to 2 inches from the bottom.
-
Cook the asparagus
Bring about 1 inch of salted water to a boil in a wide skillet or saucepan.
Add the asparagus in a single layer, cover, and cook 3 to 5 minutes until crisp tender and bright green.
Drain well, pat dry if needed, and keep warm while you make the hollandaise.
-
Set up a gentle water bath
Fill a small saucepan with 1 to 2 inches of water and bring it to a very gentle simmer.
Place a heatproof bowl over the pan so it sits above the water, not touching it.
In a separate small saucepan, melt the butter over low heat until just melted and warm, not bubbling.
-
Whisk the egg yolks and lemon
In the heatproof bowl off the heat, whisk the egg yolks with the lemon juice until slightly thickened and pale.
Place the bowl back over the simmering water and whisk constantly so the yolks warm slowly and do not scramble.
-
Emulsify with warm butter
Slowly drizzle in the melted warm butter while whisking steadily, letting each spoonful blend in before adding more.
Keep the water at a bare simmer and whisk until the sauce becomes thick, smooth, and lightly coats a spoon.
-
Season, serve, and garnish
Season the hollandaise with salt to taste and an extra squeeze of lemon juice if you like more brightness.
Arrange the warm asparagus on a platter, spoon the sauce generously over the stalks, and sprinkle with chopped fresh chives.
Serve right away while the sauce is warm and silky.
Substitutions
- Butter replaced with ghee
- Use ghee instead of butter for a slightly nuttier flavor and a sauce that stays stable over gentle heat a bit longer.
- Lemon juice replaced with white wine vinegar
- Swap the lemon juice for a smaller amount of white wine vinegar for a sharper, more savory tang that still tastes bright.
- Asparagus replaced with broccolini
- Use broccolini in place of asparagus and cook it slightly longer for a tender, sweet green vegetable with a similar presentation.
Tips
- Watch the bowl temperature
- If the bowl feels too hot to touch for more than a few seconds, lift it off the pan so the yolks do not scramble.
- Whisk in a steady rhythm
- A constant, moderate whisk keeps the yolks moving so they cook evenly and form a smooth, glossy emulsion with the butter.
- Adjust thickness before serving
- If the sauce feels too thick, whisk in a teaspoon of warm water; if too thin, whisk it over the heat a bit longer.
- Trim asparagus by snapping
- Gently bend each spear near the base and let it snap naturally, which removes the woody part without any guesswork.
- Serve on warm plates
- Warm the serving platter slightly so the hollandaise does not cool and firm up as soon as it hits the asparagus.
Nutrition Facts *
| Energy | 249 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 24 | g |
| Carbohydrates | 5 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- What if my hollandaise sauce curdles or looks scrambled?
- Take the bowl off the heat right away, then whisk in a teaspoon of cold water to cool and smooth the mixture.
- How can I fix hollandaise that is too thick or too thin?
- For sauce that is too thick, whisk in warm water a few drops at a time; for thin sauce, warm and whisk it longer.
- Can I make hollandaise sauce ahead of time?
- Hollandaise is best served fresh, but you can hold it up to 30 minutes in a warm spot, whisking occasionally to keep it smooth.
- Is hollandaise safe to eat if it has egg yolks?
- The yolks are gently cooked in the water bath and should reach about 160°F, which makes them safer than raw yolks.
- Can I reheat leftover hollandaise sauce?
- Reheating is tricky, but you can warm it very gently over a water bath, whisking and adding a few drops of warm water if needed.
Serving Suggestions
This classic asparagus with hollandaise pairs beautifully with roasted salmon, grilled steak, or a simple poached egg.
For a fun twist, whisk in a pinch of smoked paprika or cayenne to add gentle warmth to the sauce.
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