There is a reason why Asparagus with Hollandaise Sauce is a timeless classic. It’s the ultimate way to celebrate the arrival of spring or elevate a holiday dinner. The snap of tender-crisp green spears paired with the rich, velvety, and lemony silkiness of a fresh Hollandaise is a match made in culinary heaven.
While Hollandaise has a reputation for being “finicky,” it’s actually quite simple once you master the technique of a gentle water bath. This version is bright, buttery, and feels like something straight out of a high-end French bistro. Whether you’re hosting a festive Easter brunch or a cozy Christmas dinner, this side dish is guaranteed to be the star of the plate.
Why You’ll Love This Recipe
- Restaurant Quality at Home: No powdered mixes here—just real butter, eggs, and lemon.
- Perfect for Brunch or Dinner: Versatile enough to pair with poached eggs or a prime rib roast.
- Low-Carb & Keto Friendly: A high-fat, low-carb delight that doesn’t compromise on flavor.
- Clean & Simple: Only a handful of pantry staples are needed to create a luxurious sauce.
Recipe Card Info
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty: Intermediate
Ingredients
For the Asparagus:
- 1 lb fresh asparagus, trimmed
- 1 tsp salt (for the water)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 Tbsp fresh lemon juice
- 1/2 cup unsalted butter, melted and warm (not boiling)
- Salt to taste
- Fresh chives, chopped (for garnish)
Instructions
- Prepare the Asparagus: Rinse the asparagus and trim the woody ends. Bring 1 inch of salted water to a boil in a wide skillet. Add the asparagus, cover, and steam for 3–5 minutes until bright green and tender-crisp. Drain and keep warm.
- The Water Bath: Fill a small saucepan with 1–2 inches of water and bring to a very gentle simmer. Place a heatproof bowl over the pan (the “double boiler” method), ensuring the bottom of the bowl does not touch the water.
- Whisk the Base: Off the heat, whisk the egg yolks and lemon juice in the bowl until pale and slightly thickened.
- Thicken the Sauce: Place the bowl back over the simmering water. Whisk constantly as the yolks warm up. Do not let them get too hot, or they will scramble!
- Emulsify: Slowly drizzle in the melted warm butter in a thin stream while whisking vigorously. Continue until the sauce is thick, glossy, and coats the back of a spoon.
- Season & Serve: Remove from heat, stir in a pinch of salt, and add an extra squeeze of lemon if desired. Arrange the asparagus on a platter, pour the sauce over the tips, and garnish with fresh chives.
Chef’s Tips for Success
- Tip 1 (Temperature Control): If the sauce looks like it’s starting to break or turn into scrambled eggs, immediately remove the bowl from the heat and whisk in a teaspoon of cold water to lower the temperature.
- Tip 2 (The Snap Test): To trim asparagus perfectly, gently bend a spear near the bottom until it snaps naturally. This removes the tough, woody part every time without a knife.
- Tip 3 (Serve Immediately): Hollandaise is an emulsion that likes to be served warm. If you must wait, keep it in a warm spot (not hot) and give it a quick whisk right before pouring.
Encouraging Conclusion
This Asparagus with Hollandaise Sauce is proof that you don’t need a lot of ingredients to make a big impression. The creamy sauce against the fresh, earthy asparagus is a true celebration of simple flavors done right.
