Asparagus in Tarragon Hollandaise Sauce Good and Fancy!

Total Time
15mins
Prep 5 mins
Cook 10 mins

We love asparagus, especially cheap and in season. I am always looking for a new way to prepare, other than roasting. This dish has become one of our favorites. Cooks Notes: In place of tarragon, use 2 tablespoons fresh dill, 1/4 cup chervil, or 1 tablespoon lemon thyme.

Ingredients Nutrition

Directions

  1. Bring large pot of salted water to boil and choose a stainless steel mixing bowl that will sit on top of the pot without touching the water.
  2. Cut off the bottom of asparagus spears where they turn light colored and tough. If asparagus is thick (which is how I prefer it), peel bottom 2/3 of each spear with a sharp vegetable peeler.
  3. Whisk egg yolks in mixing bowl with lemon juice, water, salt and a few grindings of black pepper and set aside.
  4. Boil asparagus until it's tender but still has some snap, 4 to 6 minutes. Test it by holding a spear by the bottom with tongs held horizontally; it should be limp and bend like a bow toward the floor.
  5. When it's cooked, use tongs to remove asparagus from water and arrange on warm platter.
  6. Put bowl of sauce ingredients on top of rapidly boiling water and whisk vigorously until it is very thick and foamy. This will take only 2 to 3 minutes and you will easily be able to sense the point when the sauce becomes custardy and fully cooked.
  7. Whisk in butter and, when it's incorporated, add tarragon.
  8. Pour sauce over asparagus, or pass it separately in a serving bowl, and serve right away.

Reviews

(3)
Most Helpful

Very good! It was a tad too lemon-ey and tarragon-ey for me so I will probably cut back on those two ingredients next time but I will definitely make again. Thanks!

KLBoyle March 31, 2008

Absolutely gorgeous, this was lovely, a couple more ingredients and it sort of makes a bearnaise. The added tarragon gave it such a lovely flavour I had said 5 stars my hubby said four and as there is not an option, for the half, to split the difference, I will say 4 and a half. I made as is, except when I make my own hollandaise I add 2 tablespoons, dry white wine, just preference and this would not alter flaovour by much at all. Also my asparagus were not only thick but super long stalks and even after breaking the woody end off, I did chop in half just to make for prettier presentation. It went perfectly with my fish and I will be making again and again when asparagus is in season. I like you, love this vegetable and this was another great variation of such a wonderful vegetable. Thanks for sharing.

The Flying Chef March 01, 2008

Thank you Kiwi for showing me a lighter way to enjoy hollandaise! And the tarragon...mmmmmmmMMMMMM! Comes together very easily & is delicious.

Elmotoo June 11, 2007

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