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Steamed Asparagus with Hollandaise Recipe

French · Side dish · 20 min total

Tender steamed asparagus spears are elevated with a classic, creamy hollandaise sauce for an elegant and simple side dish.

Ingredients

• 1 lb fresh asparagus, trimmed
• 3 large egg yolks
• 1 tablespoon fresh 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. Drain and keep warm.
2. Meanwhile, in a small saucepan, whisk egg yolks and lemon juice together. Place over very low heat and whisk constantly until yolks thicken slightly, about 1-2 minutes. Do not let them scramble.
3. Remove from heat and slowly drizzle in melted butter while whisking vigorously until sauce is thick and smooth. Stir in salt and cayenne if using.
4. Serve asparagus immediately with hollandaise sauce drizzled on top or on the side.

Tips

• For a lighter sauce, substitute half the butter with Greek yogurt.
• If sauce is too thick, whisk in a teaspoon of warm water.
• Leftover hollandaise can be stored in the refrigerator for up to 2 days; reheat gently over low heat.

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