Fresh asparagus hollandaise sauce

Fresh asparagus with hollandaise sauce is a timeless side dish that brings elegance and rich flavor to any special meal. This recipe strikes a perfect balance between simplicity and sophistication, making it ideal for holiday gatherings or a spring dinner party. The silky hollandaise made from egg yolks, lemon juice, and butter complements the tender, vibrant asparagus beautifully.

I first made this recipe for a family brunch and it quickly became a repeat request because of its impressive taste but effortless prep.

Ingredients

• Fresh asparagus: one pound trimmed choose firm, bright green stalks with tightly closed tips for ideal freshness
• Egg yolks: three large key for a rich, creamy texture in the hollandaise
• Fresh lemon juice: one tablespoon adds brightness and balances the richness of the sauce, freshly squeezed is best
• Unsalted butter: half a cup melted and warm unsalted allows you to control seasoning and ensures a clean butter flavor
• Salt: to taste enhances all the layers of flavor without overpowering
• Fresh chives: chopped for garnish adds a delicate oniony note and pleasing color contrast select bright green, crisp chives

Instructions

Prepare the Asparagus:

Trim the tough ends off the asparagus, ensuring uniform lengths for even cooking. Rinse thoroughly under cold water, then pat dry with paper towels.

Blanch the Asparagus:

Bring a large pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes, just until the spears turn vibrant green and become tender crisp. Immediately transfer the spears to a large bowl of ice water to halt cooking and preserve the bright color. Drain well and pat dry with towels to remove excess moisture.

Start the Hollandaise Sauce:

Fill a saucepan with one to two inches of water and bring to a gentle simmer. In a heatproof bowl that fits snugly over the saucepan without touching the water, whisk together the egg yolks and fresh lemon juice.

Emulsify the Sauce:

Constantly whisk the yolks and lemon juice over simmering water for two to three minutes until the mixture thickens and lightens in color. Slowly drizzle in the warm melted butter while whisking vigorously to build a smooth, stable emulsion without breaking the sauce. Remove from the heat and season with salt. Adjust lemon juice if you prefer a tangier flavor.

Plate and Serve:

Arrange the blanched asparagus spears attractively on a serving platter. Generously spoon the warm hollandaise over the asparagus. Garnish with freshly chopped chives and serve immediately for best texture and flavor.

My favorite part of this dish is the hollandaise sauce itself from the first time I whisked the yolks just right, it felt like magic watching it transform into creamy silk. Sharing this at holiday tables creates a warm communal moment because everyone appreciates the care in its preparation.

Storage Tips

Store leftover hollandaise in an airtight container in the fridge but use within one day for best flavor; reheat gently over warm water while whisking to restore the sauce. Asparagus can be prepared ahead and kept chilled after blanching but add the sauce just before serving to maintain texture.

Ingredient Substitutions

Use ghee instead of butter for a nutty flavor and higher heat stability if your sauce tends to break easily. White wine vinegar can replace lemon juice for a softer, floral acidity. Swap chives with fresh tarragon to lend a subtle anise like note, enhancing the flavor complexity.

Serving Suggestions

Pair with roasted salmon or poached eggs to create a refined brunch or light dinner plate. Try sprinkling smoked paprika or adding a few drops of truffle oil on top of the hollandaise to elevate the dish for special occasions.

This asparagus with hollandaise is elegant and quick to prepare. Serve immediately for best texture and flavor.

Common Questions About Recipes

→ How do I prevent the hollandaise sauce from breaking?

Whisk constantly over gentle heat and avoid overheating above 160°F to keep the sauce smooth. If it breaks, gradually whisk in a tablespoon of hot water to bring it back together.

→ Can I prepare the hollandaise sauce in advance?

It's best served fresh, but you can keep it warm below 140°F for up to 30 minutes. Whisk briefly before serving to restore texture.

→ What is the best way to cook asparagus for this dish?

Blanch the asparagus in salted boiling water for 2-3 minutes until tender-crisp, then immediately plunge into ice water to preserve color and texture.

→ What can I use if I don’t have a double boiler?

Use a heatproof bowl that fits snugly over a saucepan with simmering water, ensuring the bowl bottom doesn’t touch the water to avoid overheating.

→ How do I tell when asparagus is perfectly cooked?

It should be bright green, tender, but still slightly firm to the bite with a bit of snap; avoid cooking until limp or olive-colored.