Asparagus Hollandaise Recipe
Tender asparagus spears drizzled with a rich and creamy hollandaise sauce, perfect for a delightful brunch or side dish.
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.
Asparagus and Hollandaise Sauce
Method
Preparation and Cooking
- 1
Prepare the Asparagus
Trim the tough ends off the asparagus and rinse them under cold water. Bring a pot of salted water to a boil.
- 2
Blanch the Asparagus
Add asparagus to the boiling water and cook for 3-4 minutes until tender-crisp. Drain and transfer to an ice bath to stop cooking. Set aside.
- 3
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until light and frothy. Place the bowl over a pot of simmering water (double boiler) and whisk continuously while slowly adding melted butter. Continue whisking until the sauce thickens. Season with salt, black pepper, and cayenne pepper.
- 4
Serve
Arrange the blanched asparagus on a serving plate and drizzle generously with the hollandaise sauce. Serve immediately.
