Asparagus with Hollandaise

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
  • Active: 5 min
  • Yield: 4
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1 bunch asparagus (about 1 pound)

Kosher salt and freshly ground black pepper

1 large egg yolk

1 1/2 teaspoons freshly squeezed lemon juice

Pinch cayenne pepper plus more for sprinkling (optional)

4 tablespoons (1/2 stick) unsalted butter


  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.
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