📝 About This Recipe
This dish celebrates the arrival of spring by pairing the smoky, earthy crunch of fire-kissed asparagus with the luxurious, buttery richness of a classic French Hollandaise. The high heat of the grill caramelizes the natural sugars in the stalks, providing a sophisticated contrast to the bright, acidic notes of the emulsion. It is a quintessential starter that brings an air of elegant bistro dining right to your home table.
🥗 Ingredients
The Asparagus
- 1 pound Fresh Asparagus (thick stalks work best for grilling; woody ends trimmed)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper (freshly cracked)
The Hollandaise Sauce
- 3 Egg Yolks (large, at room temperature)
- 1/2 cup Unsalted Butter (1 stick, melted and kept very hot)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dijon Mustard (helps stabilize the emulsion)
- 1 pinch Cayenne Pepper (for a subtle back-end heat)
- 1 teaspoon Warm Water (to adjust consistency if needed)
For Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1/2 teaspoon Lemon Zest (from the lemon used for juice)
- 1 pinch Smoked Paprika (optional, 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, heat it over medium-high until a drop of water sizzles instantly.
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2
Prepare the asparagus by snapping off the woody bottom ends. Toss the stalks in a large bowl with olive oil, salt, and black pepper until evenly coated.
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3
Melt the butter in a small saucepan over medium heat until it is bubbling and hot, but not browned. Transfer it to a measuring cup with a spout for easy pouring.
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4
In a blender or using an immersion blender in a tall jar, combine the egg yolks, lemon juice, Dijon mustard, and a pinch of salt.
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5
Pulse the egg mixture for 5 seconds until pale and slightly frothy.
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6
While the blender is running on low speed, very slowly drizzle in the hot melted butter in a thin, steady stream. The heat from the butter will cook the yolks and create a thick emulsion.
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7
Once all the butter is incorporated, check the consistency. If it is too thick, blend in a teaspoon of warm water. Stir in the cayenne pepper and taste for seasoning.
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8
Transfer the Hollandaise to a small bowl and place that bowl inside a larger bowl of warm water to keep it from breaking or setting while you grill.
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9
Place the asparagus stalks across the grill grates, perpendicular to the bars so they don't fall through. Grill for 3-5 minutes.
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10
Use tongs to roll the stalks over. Grill for another 3-4 minutes until they have distinct char marks and are tender-crisp when pierced with a fork.
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11
Remove the asparagus from the grill and arrange them neatly on a warmed serving platter.
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12
Generously drizzle the warm Hollandaise sauce over the top third of the asparagus stalks.
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13
Garnish with fresh chives, lemon zest, and a tiny dusting of smoked paprika for a professional finish. Serve immediately.
💡 Chef's Tips
Choose thick asparagus stalks for grilling as thin ones can overcook and become mushy too quickly. If your Hollandaise breaks (separates), whisk in a teaspoon of boiling water vigorously to bring it back together. Ensure your butter is truly hot when blending; this is what 'cooks' the raw egg yolks for safety and texture. To trim asparagus perfectly, hold a stalk at both ends and bend it until it snaps naturally—the point of the snap is where the woodiness ends. For a lighter version, you can substitute 2 tablespoons of the butter with Greek yogurt, though the texture will be less silky.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Sparkling Wine to cut through the buttery sauce. Serve alongside a poached egg for a decadent 'Asparagus Benedict' style starter. Accompaniment: Crusty sourdough baguette slices for mopping up any leftover Hollandaise. This dish also works beautifully as a side to grilled salmon or a pan-seared ribeye steak.