Creamy Asparagus with Hollandaise Sauce
A quick and easy side dish featuring tender asparagus spears topped with a silky, homemade hollandaise sauce. Perfect for spring dinners, holiday brunches, or impressing guests with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 lb fresh asparagus spears, trimmed
- 6 tablespoons unsalted butter
- 3 large egg yolks, room temperature
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- Salt to taste
- Pinch of white pepper or cayenne pepper (optional)
- Optional: 1 teaspoon Dijon mustard
- Optional: handful of chopped fresh tarragon or chives
Instructions
- Trim the asparagus by snapping or cutting off the woody ends (about 1-2 inches) until the stalks naturally break. Rinse under cold water and pat dry.
- Bring a large pot of salted water to a boil. Add the asparagus spears and cook for 2-3 minutes until bright green and just tender but still crisp. Immediately drain and plunge into an ice bath to stop cooking. Drain and set aside.
- In a heatproof bowl, whisk together the egg yolks, water, and lemon juice until smooth.
- Place the bowl over simmering water (double boiler). Whisk constantly while slowly adding melted butter in a thin stream. Continue whisking until the sauce thickens to a glossy, creamy texture (about 5-7 minutes). If the sauce gets too thick, stir in a few drops of warm water to loosen it.
- Add salt to taste and a pinch of white or cayenne pepper. Whisk to combine.
- Arrange the blanched asparagus on a warm serving plate. Spoon the creamy hollandaise sauce generously over the spears.
- Optional: Sprinkle with chopped fresh herbs like chives or tarragon for a fresh pop of color and flavor.
Notes
Keep the hollandaise sauce warm by placing the bowl in a warm water bath but avoid direct heat to prevent curdling. If the sauce separates, whisk in a teaspoon of cold water to bring it back together. Blanch asparagus just until tender-crisp and immediately shock in ice water to preserve color and texture. The sauce holds for about 30 minutes warm. Store asparagus and sauce separately if refrigerating leftovers.
Nutrition
- Serving Size: Approximately 1/4 lb
- Calories: 250
- Sugar: 2
- Sodium: 150
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 5
- Fiber: 2
- Protein: 5
Keywords: asparagus, hollandaise sauce, creamy asparagus, spring side dish, easy side dish, homemade hollandaise, quick asparagus recipe