📝 About This Recipe
This quintessential brunch classic celebrates the arrival of spring with tender, vibrant green asparagus spears draped in a luxurious, buttery Hollandaise sauce. The sauce is a masterpiece of French emulsion, balancing the richness of clarified butter with a bright, citrusy lift from fresh lemon juice and a hint of cayenne. It is a sophisticated side dish that elevates any breakfast spread, offering a perfect contrast between the crisp-tender vegetable and the silkiness of the warm egg-yolk emulsion.
🥗 Ingredients
The Asparagus
- 1 pound Fresh Asparagus (woody ends trimmed, preferably medium-thick spears)
- 1 tablespoon Kosher Salt (for the blanching water)
- 2 cups Ice Cubes (for the ice bath)
The Hollandaise Sauce
- 3 Egg Yolks (large, at room temperature)
- 1/2 cup Unsalted Butter (1 stick, melted and kept hot)
- 1 tablespoon Fresh Lemon Juice (more to taste)
- 1 pinch Cayenne Pepper (for a subtle heat)
- 1/4 teaspoon Fine Sea Salt (to taste)
- 1 teaspoon Warm Water (to adjust consistency if needed)
Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1/2 teaspoon Lemon Zest (freshly grated)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare an ice bath by filling a large bowl with cold water and two cups of ice; set this aside to shock the asparagus later.
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2
Bring a large skillet or wide pot of salted water to a rolling boil. Use enough water to fully submerge the spears.
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3
Carefully drop the trimmed asparagus into the boiling water and cook for 3-5 minutes, depending on thickness, until they are bright green and just tender when pierced with a fork.
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4
Use tongs to immediately transfer the asparagus to the ice bath for 2 minutes to stop the cooking process and lock in the color.
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5
Drain the asparagus and pat them thoroughly dry with a clean kitchen towel. Set aside at room temperature.
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6
To start the Hollandaise, create a double boiler by simmering 1-2 inches of water in a small saucepan. Place a heatproof glass bowl over the pan, ensuring the bottom of the bowl does not touch the water.
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7
In the bowl, whisk the 3 egg yolks and lemon juice vigorously until the mixture becomes pale yellow and doubles in volume.
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8
Place the bowl over the simmering water. Continue whisking constantly for about 2-3 minutes until the yolks are thickened and warm, but be careful not to scramble them.
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9
Slowly, a few drops at a time, begin whisking in the hot melted butter. Once the emulsion starts to form, you can pour in a very thin, steady stream while whisking rapidly.
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10
If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen it to a pourable, ribbon-like consistency.
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11
Remove the bowl from the heat. Whisk in the sea salt, cayenne pepper, and a touch more lemon juice if desired.
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12
If the asparagus has cooled too much, quickly sauté them in a pan with a teaspoon of butter for 30 seconds just to warm through.
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13
Arrange the asparagus spears neatly on a warmed serving platter.
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14
Generously spoon the warm Hollandaise over the tips and centers of the asparagus.
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15
Garnish with minced chives, lemon zest, and a crack of fresh black pepper. Serve immediately while the sauce is at its silkiest.
💡 Chef's Tips
Always use room temperature eggs to ensure a stable emulsion that won't break. If your Hollandaise begins to curdle or 'break,' whisk in a teaspoon of boiling water vigorously to bring it back together. Keep your butter hot when incorporating it; the heat of the butter actually helps cook the yolks and stabilize the sauce. Don't skip the ice bath for the asparagus; it ensures they stay a vibrant, appetizing green rather than turning a dull olive color. For a lighter version, you can use a blender to emulsify the sauce, though the stovetop method yields a much richer, thicker texture.
🍽️ Serving Suggestions
Pair with a classic Eggs Benedict and crispy hash browns for the ultimate brunch feast. Serve alongside a chilled glass of dry Riesling or a crisp Sauvignon Blanc to cut through the buttery richness. Add a side of smoked salmon or salty prosciutto to complement the earthy sweetness of the asparagus. Top with a soft-poached egg to allow the yolk to mingle with the Hollandaise sauce.