📝 About This Recipe
This dish celebrates the elegant simplicity of spring, pairing the smoky, earthy notes of flame-kissed asparagus with the luxurious, buttery richness of a classic French Hollandaise. While often reserved for brunch, this gluten-free side dish brings a sophisticated edge to any dinner table, offering a beautiful contrast between the crisp-tender vegetable and the silky, citrus-infused sauce. It is a masterclass in balancing textures and brightness, making it a perennial favorite for those who appreciate refined, vegetable-forward cooking.
🥗 Ingredients
The Asparagus
- 1.5 pounds Fresh Asparagus (medium-thick spears, woody ends trimmed)
- 2 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Hollandaise Sauce
- 3 large Egg Yolks (at room temperature)
- 1/2 cup Unsalted Butter (melted and kept hot)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 pinch Cayenne Pepper (for a subtle heat)
- 1 teaspoon Warm Water (to adjust consistency if needed)
- 1/2 teaspoon Dijon Mustard (optional, for depth and emulsification)
For Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Lemon Zest (from the lemon used for juice)
- 1 pinch Smoked Paprika (for color)
👨🍳 Instructions
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1
Preheat your grill to medium-high heat (about 400°F/200°C). If using a grill pan, place it over medium-high heat until it begins to lightly smoke.
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2
Prepare the asparagus by snapping off the woody bottom ends. Toss the spears in a large bowl with the olive oil, kosher salt, and black pepper until evenly coated.
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3
Begin the Hollandaise by creating a double boiler: Place a heat-proof glass bowl over a saucepan of simmering water. Ensure the bottom of the bowl does not touch the water.
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4
Whisk the egg yolks and lemon juice together in the bowl until the mixture is pale and has doubled in volume.
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5
Slowly, and I mean drop-by-drop initially, whisk in the hot melted butter. Continue whisking vigorously as you pour the butter in a very thin, steady stream.
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6
Continue whisking until the sauce is thick and doubled in volume. If the sauce gets too thick, whisk in a teaspoon of warm water.
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7
Remove the sauce from the heat. Whisk in the cayenne pepper and Dijon mustard. Cover and keep in a warm spot (not hot) while you grill the vegetables.
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8
Place the asparagus spears across the grill grates, perpendicular to the bars so they don't fall through.
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9
Grill for 3 to 5 minutes, turning occasionally with tongs, until you see beautiful char marks and the spears are tender when pierced with a fork.
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10
Remove the asparagus from the grill and arrange them neatly on a pre-warmed serving platter.
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11
Give the Hollandaise one final whisk. If it has thickened too much while standing, add a few drops of warm water to loosen it back to a pourable consistency.
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12
Generously spoon the warm Hollandaise over the center of the asparagus spears, leaving the tips and ends visible for a rustic look.
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13
Garnish with the minced chives, fresh lemon zest, and a tiny dusting of smoked paprika for a professional finish.
💡 Chef's Tips
Always use fresh, firm asparagus; if the tips are mushy in the store, skip them. To prevent the Hollandaise from 'breaking,' ensure your butter is hot but not boiling, and whisk constantly. If your sauce does break (separates), whisk a fresh egg yolk in a separate bowl and slowly whisk the broken sauce into it. For the best grill marks, don't move the asparagus too much; let them sit for at least 90 seconds before the first turn. Peeling the bottom inch of thicker asparagus spears with a vegetable peeler makes them look elegant and ensures even cooking.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Sparkling Wine to cut through the richness of the butter. Serve alongside a grilled Ribeye steak or pan-seared Salmon for a complete, high-protein meal. This dish works beautifully as a base for a 'Steak Oscar' style presentation with lump crab meat on top. Accompany with roasted fingerling potatoes tossed in rosemary for a hearty vegetarian feast. Serve as a sophisticated starter for an Easter or Mother's Day brunch.