Asparagus With Hollandaise – a delicious recipe with unsalted butter, egg yolks, lemon juice, kosher salt, ground black pepper, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Melt the butter in a small sauce pan.
2
Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender.
3
Blend for 15 seconds.
4
With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick.
5
(You can leave it in the blender at room temperature for up to 1 hour.
6
If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.
7
).
8
Break off the tough ends of the asparagus and, if they're thick, peel them.
9
Blanch the asparagus in a large pot of boiling salted water for 5 to 10 minutes depending on their thickness, until cooked through but still al dente.
10
Pour the hollandaise sauce over the warm asparagus and serve.
220
kcal
Calories
11
g
Fat
14
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: ½ tablespoons unsalted butter, 4 extra-large egg yolks, at room temperature, 3 tablespoons fresh lemon juice, kosher salt, and more.
Yes, Asparagus With Hollandaise falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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