Asparagus With Hollandaise

"This recipe was taken from the Paris Collector's Edition of Gourmet, March 2001. I have not tried this yet, but thought I would share it here because it looks so good!"
photo by a user photo by a user
Ready In:




  • Cook asparagus in a large pot of boiling salted water until just tender, about 3-6 minutes.
  • Transfer with tongs to a colander.
  • While asparagus is cooking, bring a 3 quart saucepan one-third full of water to a boil.
  • Whisk together yolks, water, and lemon juice in a small (1-quart) saucepan.
  • Place saucepan in a larger pot of boiling water, and whisk egg yolks until they begin to thicken.
  • Immediately remove yolks from heat and whisk in half of butter.
  • Return saucepan to boiling water and whisk (the sauce will become creamy).
  • Remove from heat and whisk in remaining butter.
  • Return pan to boiling water, whisking until sauce is thickened slightly.
  • Remove from heat and whisk 15 seconds more.
  • Season with salt and pepper.
  • Serve sauce over asparagus.
  • Cook's note: Yolks in this recipe may not be cooked fully.

Questions & Replies

Got a question? Share it with the community!


  1. This is exceptional.... my family loved it last Christmas so I am making it again...the only exception, I bought packaged Hollandaise to save time!! Goldie
  2. Great recipe Bev! Hey Bev007- nice review. You gave me a good laugh:) If you buy the sauce, how are you using the recipe?!? Anyway...I thought I'd be daring & cook the sauce right on the burner(in stead of in the double broiler) & it turned out fine. Thanx.
  3. This was the first time that I made hollandaise sauce and it turned out GREAT! We'll be making it again tomorrow night, it's excellent. Thanks for sharing!
  4. Great Hollandaise! I prepared it for my Eggs Benedict--my husband was impressed (he's the real cook in our family). Very simple to make.
  5. I made this tonight for my husband and myself and we just loved it. I added freshly ground pepper from my mortar and pestle and it was devine, it went well with the aspargus and I will be making this again. Thank you for posting it!


I joined when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
View Full Profile

Find More Recipes