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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.

Source: EatingWell Magazine, March/April 2015




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

8-10 spears & 1 Tbsp. sauce
163 calories; protein 5.9g; carbohydrates 9g; dietary fiber 4.3g; sugars 2.8g; fat 13.1g; saturated fat 7.8g; cholesterol 76.6mg; vitamin a iu 2549.2IU; vitamin c 17.1mg; folate 321.5mcg; calcium 58.2mg; iron 2.1mg; magnesium 30.3mg; potassium 484.5mg; sodium 178.6mg; thiamin 0.3mg.

2 vegetable, 2 1/2 fat