Fresh Asparagus With Hollandaise

Total Time
Prep 15 mins
Cook 10 mins

This is an Emeril recipe. I was afraid to make Hollandaise Sauce until this recipe.

Ingredients Nutrition


  1. Bring a pot of salted water to a boil. Trim the asparagus. Place the asparagus in the water and blanch for about 4 to 6 minutes. Remove the asparagus from the water and season with salt and pepper.
  2. While the asparagus are blanching, prepare the sauce. In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard and parsley. Season with salt and cayenne.
  3. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water.
  4. Remove the bowl from the pot and whisking vigorously, add the butter, 1 tsp at a time, until all is incorporated.
  5. Place the asparagus on a platter and spoon the Hollandaise sauce over the top.
Most Helpful

This is amazingly good! I did saute the asparagus in some butter after a quick steam in a skillet. The directions are really easy to follow. Just slowly drizzled the butter in off the heat while whisking like made to keep it from breaking. This makes a TON of sauce. We had a bunch of asparagus, and didn't use half the sauce... just drizzled it over the vegs on the plate. I am going to be making some eggs in the morning to go with some of this. Thanks so much for sharing!

Queen Roachie July 05, 2009