Add Steamed Asparagus with Easy Hollandaise Sauce to your repertoire for an impressive weekend brunch or as a side to accompany your favorite mains. My simplified Hollandaise Sauce is ready in just a few minutes and requires only a high powered blender to make this silky and creamy sauce.
Nothing screams SPRING to me like the abundance of asparagus currently at the Farmers Market. How gorgeous are these plump purple hued asparagus?! They’re almost too pretty to eat; almost.
I opted to steam the asparagus and serve with a decadent (and very easy) Hollandaise sauce. I added fresh tarragon and chives to give a slight spin and because I’m obsessed with tarragon at the moment. Any excuse to add some tarragon and I’m all in!
This Steamed Asparagus with Easy Hollandaise Sauce is just begging to be made for your next weekend brunch!
Steamed Asparagus with Easy Hollandaise Sauce
- blender or food processor
- large skillet with lid
- 1 silicone spatula
- 1 lb asparagus trimmed; see notes
- 3 egg yolks
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp fresh tarragon packed
- 1 tbsp fresh chives packed
- cayenne pepper a pinch
- ¼ tsp kosher salt
- ½ cup unsalted butter must be hot; see notes
- Add asparagus to a large skillet over medium heat. Add just enough water to cover the bottom of the pan; cover and steam until asparagus is easily pierced with a knife, about 5 minutes.
- Meanwhile, let's make Hollandaise sauce. This breakfast/brunch favorite is fool-proof and quick; it's not as intimidating as you may have been led to believe. All you need for a successful Hollandaise is a high powered blender and piping hot butter. Seriously though, the butter has to be HOT, melted and lukewarm will not do! The hot butter emulsifies into the egg yolk and lemon juice, giving the Hollandaise sauce its silky and creamy quality. Heat the butter in a small saucepan or microwave in a glass dish for 1 minute or so. If using the microwave, make sure to cover the dish because it will splatter.
- Add the egg yolks, lemon juice, Dijon mustard, cayenne, tarragon, chives, and salt to a high powered blender and blend for 10 seconds until combined.
- With the blender on medium high, slowly pour in piping hot butter and blend until emulsified. If your sauce starts breaking and becoming a speckled mess, slowly add 1-2 tablespoon(s) of boiling water while the motor is running.
- Place the steamed asparagus on a paper towel-lined plate to remove any access water before plating. Once asparagus are patted dry arrange on a plate or platter and drizzle with spoonfuls of the Hollandaise. Garnish with sliced chives and lots of freshly ground black pepper. Pour the extra Hollandaise Sauce into a small bowl and serve alongside the steamed asparagus.
- If your asparagus are wider at the bottom end simply use a vegetable peeler around the base to make the size more uniform. Don’t forget to lay the asparagus on a flat surface to avoid snapping the stalk. This will help ensure your asparagus cooks evenly.
- It’s imperative the butter is HOT, melted and lukewarm will not do!
- If your sauce starts breaking and becoming a speckled mess, slowly add 1-2 tbsp of boiling water while the motor is running.
- Reheat sauce in a pan with a bit of water and butter, stir to re-emulsify. Go low and slow on this one! You don’t want to screw around too much with the texture of the eggs.