Asparagus with Easy Hollandaise Sauce

Asparagus with Easy Hollandaise Sauce

1 Review
From: EatingWell Magazine, March/April 2015

This simple blender hollandaise recipe with fresh herbs makes a luscious topping for steamed asparagus, but is also great with artichokes, fish and, of course, eggs Benedict. For a nutty flavor, try browning the butter before adding it to the blender, and/or top the asparagus with slivered almonds or chopped pecans.

Ingredients 4 servings

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  • 2 bunches asparagus (about 2 pounds), trimmed
  • 4 tablespoons unsalted butter
  • 1 large egg yolk (see Tip)
  • 1½ teaspoons lemon juice
  • ¼ teaspoon salt
  • 1 tablespoon chopped fresh dill, tarragon and/or chives
  • Cracked black pepper to taste


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  • Ready In

  1. Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add asparagus, cover and steam until tender, 4 to 5 minutes.
  2. Meanwhile, melt butter. Place egg yolk and lemon juice in a blender and pulse to combine. With the motor running at medium speed, slowly add the hot butter and salt; blend until smooth, stopping to scrape down the sides as needed. Transfer to a small bowl and stir in herbs.
  3. Transfer the asparagus to a platter. Drizzle with the sauce and season with a generous grinding of pepper.
  • When a recipe calls for raw eggs, you can minimize the risk of food-borne illness by using pasteurized-in-the-shell eggs. Look for them in the refrigerator case near other whole eggs.

Nutrition information

  • Serving size: 8-10 spears & 1 Tbsp. sauce
  • Per serving: 163 calories; 13 g fat(8 g sat); 4 g fiber; 9 g carbohydrates; 6 g protein; 322 mcg folate; 77 mg cholesterol; 3 g sugars; 0 g added sugars; 2,549 IU vitamin A; 17 mg vitamin C; 58 mg calcium; 2 mg iron; 179 mg sodium; 484 mg potassium
  • Nutrition Bonus: Folate (80% daily value), Vitamin A (51% dv), Vitamin C (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 2½ fat

Reviews 1

July 23, 2016
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By: EatingWell User
It's Bearnaise Sauce..., not Hollandaise Bearnaise is considered to be a child of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in the flavoring: Bearnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Pros: Looks Easy and tasty Cons: None, just wrong name for the sauce
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