Asparagus with Hollandaise Sauce

Introduction

Asparagus with Hollandaise Sauce is a timeless side dish that combines the freshness of tender green asparagus with the rich, velvety smoothness of classic hollandaise. The buttery, lemony sauce elevates the natural flavor of asparagus, making it both elegant and comforting. This dish has French origins, often found in fine dining or at celebratory meals, yet it’s surprisingly simple to prepare at home.

It’s perfect for spring and summer when asparagus is in season, but it’s delicious any time of year. Whether served alongside roasted meats, fish, or as part of a holiday spread, this dish brings a touch of sophistication and brightness to the table.

Why I Love This Recipe

I love this recipe because it transforms something as simple as fresh asparagus into an elegant, restaurant-quality dish. The crisp-tender asparagus brings a natural earthy sweetness, while the rich, buttery hollandaise adds a luxurious creaminess that makes every bite irresistible.

What I love most is how versatile it is—you can serve it for a fancy brunch, Easter dinner, or even as a simple side for a weeknight meal, and it always feels special. It’s that perfect balance of fresh and indulgent, healthy yet decadent, that makes me come back to this recipe again and again.

Why It’s a Must-Try Dish

This dish is a must-try because it highlights the beauty of simple, fresh ingredients elevated with a touch of elegance. Asparagus on its own is light, crisp, and full of flavor, but when paired with the creamy, velvety hollandaise sauce, it transforms into something truly special.

It’s also one of those recipes that feels gourmet yet is surprisingly easy to prepare at home. Whether you’re planning a springtime brunch, Easter dinner, or a romantic meal, this dish makes the table look and feel sophisticated.

Most importantly, Asparagus with Hollandaise Sauce is proof that healthy eating doesn’t have to be boring—you get freshness, flavor, and indulgence all in one bite. It’s a timeless side that never goes out of style and is guaranteed to impress.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Servings & Nutrition

• Servings: 4
• Calories per serving: ~180–220 kcal (depending on portion size and sauce amount)

Cuisine, Method & Course

• Cuisine: French/European
• Cooking Method: Steaming/Blanching (asparagus) + Double boiler/emulsion (sauce)
• Course: Side Dish / Brunch

Ingredients

For the Asparagus:

• 1 lb (450 g) fresh asparagus, trimmed
• Salt, for boiling water
• 1 tbsp butter (optional, for finishing)

For the Hollandaise Sauce:

• 3 large egg yolks
• ½ cup (1 stick) unsalted butter, melted and warm
• 1 tbsp lemon juice (freshly squeezed)
• ½ tsp Dijon mustard (optional, for stability and flavor)
• Salt and white pepper, to taste
• Pinch of cayenne pepper (optional)

Directions

1. Prepare the Asparagus:
   • Trim the woody ends of the asparagus.
   • Bring a large pot of salted water to a boil.
   • Add asparagus and blanch for 2–3 minutes, until bright green and tender-crisp.
   • Drain and transfer to an ice bath to preserve color (optional).
2. Make the Hollandaise Sauce:
   • Place egg yolks and lemon juice in a heatproof bowl (or double boiler). Whisk until smooth.
   • Set the bowl over simmering water (not touching the water). Continue whisking until the mixture thickens slightly.
   • Slowly drizzle in the melted butter while whisking continuously to emulsify.
   • Season with salt, white pepper, Dijon (if using), and cayenne. Keep warm until serving.
3. Combine and Serve:
   • Arrange asparagus on a serving platter.
   • Drizzle generously with warm hollandaise sauce.
   • Serve immediately.

Step-by-Step Preparation Method

1. Wash and trim asparagus.
2. Boil water with salt and blanch asparagus.
3. Shock asparagus in ice water for vibrant color (optional).
4. In a double boiler, whisk egg yolks and lemon juice until slightly thickened.
5. Slowly whisk in warm melted butter until smooth and creamy.
6. Season sauce with salt, pepper, and cayenne.
7. Arrange asparagus on a plate and pour hollandaise over the top.
8. Garnish with lemon zest or parsley (optional).

How to Serve

Serve warm, as a side with roasted chicken, grilled salmon, beef tenderloin, or as part of a brunch with poached eggs.

• Plate neatly with sauce drizzled on top and a sprinkle of fresh herbs.

Recipe Tips & Variations

• Stabilize the sauce: Add a touch of Dijon mustard—it prevents curdling.
• Citrus twist: Replace lemon juice with orange or lime for a unique flavor.
• Spicy kick: Add a pinch of cayenne or paprika for heat.
• Make it lighter: Use less butter and whisk in a tablespoon of Greek yogurt for a healthier hollandaise.
• Alternative cooking method: Steam asparagus instead of blanching for extra nutrition.

Freezing & Storage

• Asparagus: Store blanched asparagus in the fridge for up to 3 days in an airtight container.
• Hollandaise Sauce: Best made fresh. If needed, refrigerate for up to 1 day and reheat very gently over low heat while whisking.
• Not suitable for freezing, as the sauce may separate.

Special Equipment Needed

• Double boiler or heatproof bowl over a saucepan
• Whisk
• Tongs (for asparagus)

Conclusion

Asparagus with Hollandaise Sauce is a beautiful, restaurant-worthy dish you can easily create at home. With just a few ingredients and simple steps, you’ll elevate fresh asparagus into something truly elegant. This recipe is perfect for holidays, brunch, or anytime you want a special side dish that feels both classic and indulgent.

Print Recipe

Asparagus with Hollandaise Sauce

Author: Emily Clark Courses: Deserts

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 4 Calories: 220kcal

Description

Asparagus with Hollandaise Sauce is a timeless side dish that combines the freshness of tender green asparagus with the rich, velvety smoothness of classic hollandaise. The buttery, lemony sauce elevates the natural flavor of asparagus, making it both elegant and comforting.

Ingredients

Scale

1/2x 1x 2x 3x

For the Asparagus:

• 1 lb (450 g)

• Salt, for boiling water
• 1 tbsp butter (optional, for finishing)

For the Hollandaise Sauce:

• 3 large egg yolks
• ½ cup (1 stick)
• 1 tbsp lemon juice (freshly squeezed)
• ½ tsp Dijon mustard (optional, for stability and flavor)
• Salt and white pepper, to taste
• Pinch of cayenne pepper (optional)

Instructions

1. Prepare the Asparagus: Trim the woody ends of the asparagus. Bring a large pot of salted water to a boil. Add asparagus and blanch for 2–3 minutes, until bright green and tender-crisp. Drain and transfer to an ice bath to preserve color (optional).
2. Make the Hollandaise Sauce: Place egg yolks and lemon juice in a heatproof bowl (or double boiler). Whisk until smooth. Set the bowl over simmering water (not touching the water). Continue whisking until the mixture thickens slightly. Slowly drizzle in the melted butter while whisking continuously to emulsify. Season with salt, white pepper, Dijon (if using), and cayenne. Keep warm until serving.
3. Combine and Serve: Arrange asparagus on a serving platter. Drizzle generously with warm hollandaise sauce. Serve immediately.

Note

Short Note About This Recipe

A French-inspired side dish of crisp-tender asparagus topped with silky hollandaise sauce, combining freshness and richness in every bite—perfect for brunch or dinner.

Keywords: Asparagus with Hollandaise Sauce