The asparagus with hollandaise sauce is a tasty, refined, and simple starter or side dish to prepare. The pairing of asparagus and eggs is certainly one of the most appreciated and successful. We experimented with air-fried asparagus accompanied by fried eggs, and with this new recipe, we confirmed the success! It simply involves boiled or steamed asparagus or oven-cooked in an air fryer, accompanied by this delicious and delicate sauce obtained by emulsifying egg yolks with clarified butter and lemon juice. Few ingredients that create a flavorful and fragrant dish!
The preparation is very simple: we cook the asparagus in salted boiling water and drain them. Separately, we prepare the sauce by emulsifying the yolks with lemon juice, butter, salt, and pepper in a double boiler. We serve the asparagus with this smooth and creamy sauce.
The saucy asparagus is perfect as an appetizer to beautifully start a spring lunch or dinner and is a great simple and refined side dish for meat, fish, and vegetable dishes. All that’s left is to try the asparagus with hollandaise sauce!
Also discover:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling, Double Boiler
- Cuisine: French
- Seasonality: Spring, Easter
Ingredients for preparing Asparagus with Hollandaise Sauce
- 1.1 lbs asparagus
- 7 tbsps butter
- 2 egg yolks (3 from medium-sized eggs)
- 1.5 tbsps lemon juice
- white pepper (or black pepper)
- salt
Tools for preparing Asparagus with Hollandaise Sauce
- 1 Asparagus cooker
- 2 Pots
- 2 Stovetops
- 1 Whisk
Steps for preparing Asparagus with Hollandaise Sauce
To prepare the asparagus with hollandaise sauce, start by cleaning the asparagus: wash them, dry them, and remove the woody, tougher base. If they are very large, you can also peel them with a vegetable peeler or cut them in half.
Place the asparagus in a pot where you have brought plenty of salted water to a boil and cook them for about 5 minutes or more depending on the size of the asparagus. Drain them and let them cool slightly.
Meanwhile, prepare the hollandaise sauce by mixing the egg yolks with lemon juice, clarified butter, salt, and pepper in a double boiler, whisking for about 5 minutes as explained in this article.
Arrange the asparagus on a plate and cover them with the prepared sauce.
Simo and Cicci recommend
You can store the asparagus in the fridge for 2-3 days, while the hollandaise sauce is best kept for up to one day.
You can steam the asparagus or alternatively bake them or use an air fryer.
