Ingredients
Scale
- 1 pound fresh asparagus spears, tough ends trimmed
- 3 large egg yolks
- 1/2 cup unsalted butter, melted and kept warm
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- Pinch of cayenne pepper (optional)
Instructions
- Prepare the asparagus: Bring a large pot of lightly salted water to a boil. Add the trimmed asparagus spears and cook for 3-5 minutes, or until tender-crisp. Drain immediately and set aside.
- Make the Hollandaise sauce: In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk the egg yolks and lemon juice together until light and frothy. Ensure the water does not touch the bottom of the bowl.
- Slowly drizzle in the warm melted butter, whisking constantly, until the sauce thickens and emulsifies. Continue whisking until the sauce is smooth and creamy.
- Remove the bowl from the heat. Stir in the salt and cayenne pepper (if using).
- Serve immediately: Arrange the cooked asparagus on a serving platter and spoon the warm Hollandaise sauce generously over the top.
Notes
- For best results, use fresh, high-quality asparagus.
- Ensure the butter is warm but not sizzling hot when adding it to the egg yolks to prevent scrambling.
- If the Hollandaise sauce becomes too thick, whisk in a teaspoon of warm water or lemon juice until it reaches the desired consistency.
- Hollandaise sauce is best served immediately as it can separate upon standing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Whisking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 280mg