Cook and Scale
Asparagus with Hollandaise Sauce
4 servings · 20 min total
Tender green asparagus spears draped in a rich, silky hollandaise sauce — a classic French spring side that turns simple vegetables into an elegant dish.
Ingredients
- 500 g asparagus, woody ends trimmed
- 3 egg yolk
- 1 tbsp lemon juice
- 150 g butter, melted
- salt to taste
- white pepper to taste
- 1 pinch cayenne pepper
Contains: Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Trim the asparagus — Bring a large pot of salted water to the boil. Trim the woody ends from the asparagus spears.
- 2.
Cook the asparagus — Cook the asparagus in the boiling water for 4-6 minutes until just tender but still bright green. Drain well.
- 3.
Whisk the egg yolks — Meanwhile, whisk the egg yolks with the lemon juice and a splash of water in a heatproof bowl set over a pan of gently simmering water, until pale and thickened.
- 4.
Whisk in the butter — Remove from the heat and slowly whisk in the melted butter, a little at a time, until the sauce is thick and glossy. Season with salt, white pepper and a pinch of cayenne pepper.
- 5.
Plate with hollandaise — Arrange the asparagus on plates and spoon the hollandaise sauce generously over the top. Serve immediately.