Fresh Asparagus with Hollandaise
Elevate your springtime dining with this luxurious recipe for Fresh Asparagus with Hollandaise—a perfectly balanced dish that combines crisp, tender asparagus spears with a rich, velvety homemade Hollandaise sauce. This elegant pairing is brought to life with the bright zest of lemon and a subtle kick of cayenne pepper, making it a versatile side dish for special occasions, brunch spreads, or weeknight dinners. The asparagus is blanched to retain its vibrant green color and tender crunch, while the buttery Hollandaise is whisked together using a classic bain-marie technique to ensure a silky texture every time. Ready in just 20 minutes, this gluten-free delicacy is a true showstopper for your table. Serve it as a stunning standalone dish or pair it with poached eggs, seafood, or grilled meats for a gourmet dining experience.
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Recipe Information
Ingredients
- 1 pound Asparagus spears
- 0.5 cup Butter
- 3 large Egg yolks
- 1 tablespoon Lemon juice
- 1 tablespoon Water
- 0.25 teaspoon Salt
- 1 pinch Cayenne pepper (optional)
Instructions
Trim the tough ends of the asparagus spears by snapping off the bottom where they naturally break.
Fill a medium-sized pot with water and bring it to a boil. Add a pinch of salt.
Blanch the asparagus spears in the boiling water for 3-4 minutes until bright green and tender-crisp.
Drain the asparagus and transfer them immediately to a large bowl of ice water to stop the cooking process. Once cooled, set them aside.
In a small saucepan, melt the butter over low heat. Remove from heat and let it cool slightly.
In a heatproof bowl, whisk together the egg yolks, lemon juice, water, and salt until combined.
Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture thickens slightly (2-3 minutes).
Slowly drizzle the melted butter into the egg yolk mixture while whisking constantly to create a smooth emulsion.
Once the sauce has thickened and all the butter is incorporated, remove it from the heat and add a pinch of cayenne pepper, if desired.
Pat the asparagus dry and arrange it on a serving platter. Drizzle the Hollandaise sauce over the asparagus or serve it on the side for dipping.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 6.7 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 206 mg | 16% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
