Asparagus With Hollandaise Recipe

Time30m

Serves4

Make Asparagus With Hollandaise Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Trim the Asparagus
Wash the asparagus under cold running water and trim the tough ends off the spears, approximately 1-2 inches from the bottom.
2
Blanch the Asparagus
In a large pot, bring 4 cups of water and 1 tsp of salt to a boil. Once boiling, add the trimmed asparagus and cook for 3-4 minutes, or until tender-crisp.
3
Drain and Cool
Using a slotted spoon, remove the asparagus from the boiling water and transfer to a bowl of ice water to stop the cooking process. Let it cool for 2-3 minutes, then drain well.

4
Melt the Butter
In a small saucepan, melt 1 cup of butter over low heat. Once melted, remove from heat and let it cool slightly.
5
Whisk the Egg Yolks
In a medium heatproof bowl, whisk together 3 egg yolks and 1 tbsp of lemon juice until the mixture is pale and thick.
6
Cook the Egg Yolks
Place the bowl over a pot of gently simmering water (double boiler). Whisk continuously for about 5 minutes until the mixture thickens and doubles in volume.
7
Incorporate the Butter
Slowly drizzle the melted butter into the egg yolk mixture while whisking constantly until fully combined and creamy.
8
Season the Sauce
Add a pinch of salt and cayenne pepper to the hollandaise sauce, whisking to combine.

9
Plate the Asparagus
Arrange the blanched asparagus on serving plates.
10
Drizzle with Hollandaise
Generously drizzle the hollandaise sauce over the asparagus.
11
Serve Immediately
Serve the asparagus with hollandaise sauce hot, garnished with additional cayenne pepper if desired.