Recipe courtesy of Food Network

Asparagus with Hollandaise

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Blanched asparagus is served with an easy blender-made Hollandaise sauce and a sprinkle of cayenne for a little heat.
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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
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  1. Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
  2. Bring a pot of generously salted water to a boil. Add the asparagus and cook, uncovered, until tender, 4 to 6 minutes depending on the thickness. Drain in a colander.
  3. Meanwhile, put the egg yolk, lemon juice and cayenne in a blender. Pulse a couple times to combine.
  4. Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up.
  5. Transfer the asparagus to a plate. Pour the sauce over the top of the asparagus, sprinkle with more cayenne if desired and serve right away.
  6. Copyright 2016 Television Food Network, G.P. All rights reserved.
9m Easy 97%
26m Intermediate 100%

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