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A plate of steamed purple asparagus with tarragon and chive Hollandaise drizzled overtop; garnished with lemon slices and purple and orange edible flowers..
Sacha Hirschfeld

Steamed Asparagus with Easy Hollandaise Sauce

This dish just screams SPRING BRUNCH! Slightly nutty and sweet asparagus drizzled with decadent and tangy Hollandaise sauce. Hint: fresh tarragon is the low-key MVP in this easy recipe.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Breakfast, Dressings & Sauces, Sides
Cuisine: American
Calories: 277
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • blender or food processor
  • large skillet with lid
  • 1 silicone spatula

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.

Notes

  • 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.