Asparagus with Homemade Hollandaise Sauce

Apr 2nd 2025

Asparagus with Homemade Hollandaise Sauce

A Classic French Delicacy

Asparagus with hollandaise sauce is a beloved French dish known for its simple yet luxurious taste. The combination of tender asparagus and rich, buttery hollandaise creates a perfect balance of flavors. This dish is elegant and restaurant-worthy. And is surprisingly easy to make at home with just a few ingredients and a little patience.

This dish is especially popular in the spring when asparagus is in season. Fresh asparagus has a delicate, slightly sweet flavor that pairs beautifully with the creamy hollandaise sauce.

The bright green color of the asparagus against the golden-yellow sauce also makes for an appealing presentation. Many people believe hollandaise sauce is difficult to prepare. But with careful attention, you can achieve a smooth and velvety texture every time. This guide will walk you through each step, ensuring success in making this classic dish.

Ingredients (Serves 2)

For the Asparagus:

  • 12 fresh asparagus spears, washed and trimmed
  • 1 teaspoon salt (for boiling water)
  • Ice water (to stop cooking)

For the Hollandaise Sauce:

  • 60g (2 oz) butter
  • 2 egg yolks
  • 1 teaspoon cold water
  • 1/2 tablespoon lemon juice (plus more for seasoning)
  • Pinch of salt
  • 1/2 tablespoon cold butter (to stop cooking)

Equipment Needed

  • Paring knife
  • Small mixing bowl
  • Medium saucepan
  • Whisk
  • Small heatproof bowl (for bain-marie)

Step 1: Preparing the Asparagus

Asparagus tastes best when cooked properly. Follow these steps to ensure it is tender but not mushy.

Trimming the Asparagus

The bottom ends of asparagus spears are often woody and tough. To remove this inedible part, hold an asparagus spear with both hands and gently bend it. It will snap naturally at the right point.

This break occurs where the tough end meets the tender part. Repeat this for each spear. If you prefer, you can line them up and trim the ends evenly with a knife.

Washing the Asparagus

Rinse the asparagus under cold running water to remove any dirt. This step is essential to ensure a clean and fresh taste.

Boiling the Asparagus

  1. Fill a medium saucepan with water and bring it to a rolling boil.
  2. Add 1 teaspoon of salt to the water. This enhances the flavor of the asparagus while cooking.
  3. Carefully place the asparagus spears into the boiling water.
  4. Cook for 4 minutes. They should be tender but still slightly crisp.

Cooling the Asparagus

To stop the cooking process and preserve the bright green color:

  1. Prepare a bowl of ice water.
  2. Using tongs or a slotted spoon, remove the asparagus from the boiling water and place it into the ice water.
  3. Let it sit for about a minute, then drain and set aside.

Step 2: Making the Hollandaise Sauce

Hollandaise sauce is known for its silky texture and rich, buttery taste. It requires careful preparation to prevent curdling, but by following these steps, you’ll create a flawless sauce.

Melting the Butter

  1. Cut the butter into small pieces so it melts evenly.
  2. Place it in a saucepan over low heat.
  3. Allow it to melt completely, then remove from heat and let it cool slightly. If the butter is too hot, it can cause the eggs to scramble when added later.

Whisking the Egg Yolks

  1. Separate two egg yolks and place them in a heatproof bowl.
  2. Whisk the yolks vigorously for about a minute until they become thick and slightly lighter in color.

Adding the Lemon Juice and Water

  1. Pour 1 teaspoon of cold water into the whisked egg yolks.
  2. Add 1/2 tablespoon of lemon juice.
  3. Continue whisking for another 30 seconds. This step helps to create a stable base for the sauce.

Adding Cold Butter

  1. Drop in 1/2 tablespoon of cold butter but do not mix it yet.
  2. This will help the eggs heat slowly and prevent them from scrambling.

Cooking the Sauce

  1. Prepare a bain-marie by placing a saucepan with an inch of water over low heat. Bring it to a gentle simmer.
  2. Place the bowl with the egg mixture over the saucepan. The bottom of the bowl should not touch the water.
  3. Whisk constantly over low heat. The mixture will gradually thicken into a creamy consistency. This process takes about 3 to 5 minutes.

Adding the Melted Butter

  1. Remove the bowl from heat and immediately stir in the remaining 1/2 tablespoon of cold butter. It will stop the cooking process.
  2. Slowly drizzle in the melted butter while whisking at the same time.
  3. Begin with a few drops at a time. Once the sauce starts to thicken, you can add the butter more quickly.
  4. Keep whisking until the sauce is thick, smooth, and creamy.

 

Seasoning the Sauce

  1. Taste the sauce and adjust the seasoning.
  2. Add a pinch of salt for balance.
  3. If needed, add more lemon juice for brightness.
  4. For extra flavor, a pinch of cayenne pepper or a few drops of hot sauce can be added.

Step 3: Assembling the Dish

Plating the Asparagus

  1. Arrange the cooked asparagus spears neatly on a serving plate.
  2. If you want a more polished look, trim the ends evenly before plating.

Adding the Hollandaise Sauce

  1. Spoon the warm hollandaise sauce over the asparagus.
  2. You can drizzle a little or cover the spears generously, depending on your preference.

Garnishing for Extra Flavor

For additional taste and presentation:

  • Sprinkle grated Parmesan cheese for a nutty, salty touch.
  • Add a dash of smoked paprika for a subtle smoky flavor.
  • Garnish with freshly chopped parsley or chives for color and freshness.

Serving the Dish

  1. Serve immediately while the hollandaise sauce is still warm.
  2. This dish pairs beautifully with poached eggs, smoked salmon, or grilled chicken.
  3. If serving with eggs, you can place a poached egg on top of the asparagus before adding the sauce.

Tips for Success

  • Prevent the Sauce from Curdling: If the sauce gets too thick or looks like it’s separating, whisk in a teaspoon of cold water.
  • Keep the Sauce Warm: If you’re not serving right away, keep the sauce over a warm water bath. Do not overheat, as this can cause the sauce to break.
  • Pair It Well: Asparagus with hollandaise is perfect as a side for steak, fish, or roasted potatoes.

Conclusion

Asparagus with hollandaise sauce is a classic dish that brings elegance to any meal. With tender asparagus and a smooth, buttery sauce, it is both simple and delicious.

This step-by-step guide ensures that you can make it at home with confidence. Whether served as an appetizer, side, or part of a gourmet brunch, this dish is sure to impress. Try it today and bring a taste of French cuisine to your table. Bon appétit!