Asparagus W/hollandaise Recipe
Make Asparagus W/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.
Asparagus
Hollandaise Sauce
Method
Preparing Asparagus
- 1
Trim the Asparagus
Rinse the asparagus under cold water. Snap off the woody ends of the asparagus by bending each stalk gently until it breaks naturally.
- 2
Blanch the Asparagus
In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt to the boiling water. Add the trimmed asparagus and cook for about 3-5 minutes until bright green and tender but still crisp. Remove the asparagus and plunge it into a bowl of ice water to stop the cooking process.
Making Hollandaise Sauce
- 3
Prepare the Double Boiler
Fill a saucepan with a couple of inches of water and bring it to a simmer. Place a heatproof bowl over the saucepan, ensuring that the bottom of the bowl doesn't touch the water.
- 4
Whisk the Egg Yolks
In the bowl, add the 3 egg yolks and 1 tablespoon of lemon juice. Whisk together until the mixture is thick and pale, about 2-3 minutes.
- 5
Add the Butter
Gradually melt the 1 cup of unsalted butter in a microwave or on the stovetop. Slowly stream the melted butter into the egg yolk mixture while whisking continuously until the sauce thickens and becomes creamy.
- 6
Season the Sauce
Add a pinch of salt and a pinch of cayenne pepper to the sauce. Whisk to combine and adjust seasoning to taste.
Serving
- 7
Combine and Serve
Arrange the blanched asparagus on a serving platter. Pour the hollandaise sauce generously over the asparagus. Serve immediately.