Total Time
Prep 5 mins
Cook 27 mins

French-inspired treatment of asparagus. Enjoy!

Ingredients Nutrition


  1. ---------Spears-----------.
  2. To cook asparagus spears, heat 1 inch salted water to boiling in deep narrow pan or coffee pot.
  3. Place upright in pan and boil for approximately 5 minutes.
  4. Cover and cook 7-10 minutes longer or until stalks are crisp-tender.
  5. Drain.
  6. --------Pieces-------.
  7. For cooking pieces of asparagus, cook lower stalk cuts in 1 inch of boiling salted water for approximately 5 minutes.
  8. Add tips, cover and cook 5-7 minutes or until crisp-tender.
  9. Drain.
  10. ----------HollandaiseSauce---------.
  11. To make the hollandaise sauce: Using a wooden spoon, stir 2 slightly beaten egg yokes and 3 tablespoons lemon juice in a one quart saucepan.
  12. Stir vigorously.
  13. Add the butter or margarine and heat over very low heat, stirring constantly until butter is melted and sauce begins to thicken.
  14. Pour Hollandaise Sauce over top of cooked Asparagus and garnish with lemon wedges.


Most Helpful

It take a little longer, but I jusr blanch them, and steam them. Nice, easy sauce. Excellent.

John Skrable September 10, 2001

I adore this recipe, use it more for the sauce than anything, it comes together so perfectly and simply. Had it tonight with steak, shrimp and Brussels sprouts, heaven!

Dawnab June 26, 2013

I cut down on the lemon juice from 3 tablespoons to 2. I should have cut it down to 1 tablespoon. Too lemony. Otherwise easy and tasty. I'm sure it's just a matter of preference as far as the amount of lemon juice. This is, obviously, just my opinion.

DanaJoy! September 24, 2011

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