Asparagus with Hollandaise
Tender asparagus spears crowned with silky, buttery hollandaise, a classic bistro side that works as a spring lunch.
Ingredients (serves 4)
- 1 lb asparagus
- 3 egg yolks
- 6 oz butter
- 1 lemon
- 1 tbsp water
- salt
- cayenne pepper
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Save this recipeInstructions
- 1
Bring a pot of salted water to a boil. Trim asparagus by snapping off the woody ends and add spears to boiling water.
- 2
Cook asparagus for 4-5 minutes until tender-crisp, then drain and keep warm on a serving platter.
- 3
Make hollandaise: whisk egg yolks with 1 tbsp water in a heatproof bowl over barely simmering water until pale and thick, about 4 minutes.
- 4
Melt butter in a small pot. Slowly drizzle warm melted butter into the yolks while whisking constantly until emulsified.
- 5
Remove from heat, whisk in fresh lemon juice, then season with salt and cayenne pepper.
- 6
Drizzle hollandaise over warm asparagus and serve immediately.
