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Asparagus with Easy Hollandaise Sauce

  • 15 m
  • 15 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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