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Steamed Asparagus with Hollandaise Sauce Recipe

French · Side dish · 22 min total

Tender steamed asparagus spears are elevated with a classic, creamy hollandaise sauce. This elegant side dish is surprisingly simple to prepare at home.

Ingredients

• 1 pound fresh asparagus, trimmed
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon salt
• Pinch of cayenne pepper (optional)

Instructions

1. Fill a large pot with 1 inch of water and bring to a boil. Place asparagus in a steamer basket, cover, and steam until tender, about 4-6 minutes depending on thickness.
2. While asparagus steams, make the hollandaise: In a blender, combine egg yolks, lemon juice, salt, and cayenne. Blend on high for 5 seconds until combined.
3. With blender running, slowly drizzle in hot melted butter in a thin stream. Continue blending until sauce is thick and creamy, about 30 seconds.
4. Taste and adjust seasoning with more lemon juice or salt if desired.
5. Serve asparagus immediately with hollandaise sauce drizzled on top or on the side.

Tips

• For a lighter sauce, use 1/3 cup butter instead of 1/2 cup.
• Keep hollandaise warm by placing the blender container in a bowl of warm water until serving.
• If sauce becomes too thick, whisk in a few drops of warm water.

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