Nothing says spring like asparagus. Always look for spears with tight tips and ends that aren’t dried out to make your asparagus prep easy. This is the perfect side dish at your Easter Sunday dinner. Hollandaise is a decadent and delicious sauce made of egg yolks and melted butter. The beauty of this hollandaise recipe is that it is made in your blender in just minutes, so you can get back to your egg hunt!
Orders &
Something catch your eye?
Save it to Favorites
Create a Mood Board
See it all together
View FavoritesAre you missing items in your cart?
to see items you may have added using another computer or device.
View CartSteamed Asparagus with Hollandaise Sauce
↓
PREP:
15 minutes
COOK:
4 minutes
YIELD:
4 servings
Ingredients
- 2 pounds asparagus, woodsy ends removed
- 3 egg yolks, at room temperature
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- Pinch of cayenne (optional)
- 9 tablespoons unsalted butter, melted
- Zest of 1 large lemon
Directions
- Set a steamer basket inside a heavy pot and fill with water until it just reaches the top of the basket. Set over medium-high heat and bring the water to a boil. Lay the asparagus in the steamer basket and cover the pot. Steam until fork-tender, about 4 minutes for thin asparagus and 6 minutes for thick.
- Place egg yolks, lemon juice, salt and cayenne into a blender. Blend until eggs are light yellow, about 20 seconds. With the motor running, drizzle a couple drops of melted butter into the blender to allow the hollandaise to emulsify. Then continue with the remainder of the butter in a slow, steady stream. Continue to blend until well combined, about 20 seconds. Season to taste with additional salt, if needed.
- To serve, arrange asparagus on a platter, pour hollandaise over asparagus and garnish with lemon zest. Serve at once.
