Asparagus With Hollandaise

"French-inspired treatment of asparagus. Enjoy!"
 
Asparagus With Hollandaise created by Natasza
Ready In:
32mins
Serves:
Units:

ingredients

directions

  • ---------Spears-----------.
  • To cook asparagus spears, heat 1 inch salted water to boiling in deep narrow pan or coffee pot.
  • Place upright in pan and boil for approximately 5 minutes.
  • Cover and cook 7-10 minutes longer or until stalks are crisp-tender.
  • Drain.
  • --------Pieces-------.
  • For cooking pieces of asparagus, cook lower stalk cuts in 1 inch of boiling salted water for approximately 5 minutes.
  • Add tips, cover and cook 5-7 minutes or until crisp-tender.
  • Drain.
  • ----------HollandaiseSauce---------.
  • 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.
  • Stir vigorously.
  • Add the butter or margarine and heat over very low heat, stirring constantly until butter is melted and sauce begins to thicken.
  • Pour Hollandaise Sauce over top of cooked Asparagus and garnish with lemon wedges.
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RECIPE MADE WITH LOVE BY

@spatchcock
Contributor
@spatchcock
Contributor
"bok bok, bok bok bok bok."
 

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  1. Dawnab
    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!
     
  2. DanaJoy!
    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.
     
  3. DoveChocolatierinKY
    Hollandaise a bit too tart. Cut back on the Lemon juice if you want a milder sauce. Asparagus tips turned out nice, the stems were too chewy. Lovely side dish!
     
  4. Bekah
    Absolutely delish. Thanks!
     
  5. LainieBug
    Good sauce and easy recipe. Made it as a Thanksgiving side dish and there were no leftovers.
     
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