Asparagus With Hollandaise Recipe
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.
Asparagus and Hollandaise Sauce
Method
Preparation and Cooking
- 1
Prepare the Asparagus
Trim the woody ends off the asparagus. Bring a pot of salted water to a boil and blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and immediately place in ice water to stop cooking. Drain again and set aside.
- 2
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard. Place the bowl over a pot of simmering water (double boiler setup) and whisk continuously until the mixture thickens and doubles in volume.
- 3
Add Butter
Slowly drizzle in the melted butter while whisking continuously until fully incorporated and the sauce is thick and creamy. Season with salt and pepper to taste.
- 4
Serve
Arrange the blanched asparagus on a serving plate and generously drizzle with the hollandaise sauce. Serve immediately.
