Asparagus with Hollandaise Sauce

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Aug 25, 2015


Asparagus with Hollandaise Sauce

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Asparagus with Hollandaise Sauce
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Yield Servings
Author Chef Jim Coleman, Executive Chef at Normandy Farm
Prep time 15 minutes
Cooking time 15 minutes
Total time 30 minutes


Even the pickiest kids won't be able to resist tasty greens when paired with this delicious Hollandaise sauce!


  • 4 egg yolks
  • juice of one lemon
  • pinch salt
  • dash Tabasco hot sauce
  • 1 cup Plugrá® European-Style Butter
  • 1 bundle Asparagus (approximately 16 sticks)


Hollandaise Sauce
  1. Whisk the egg yolks in a metal bowl until they are pale yellow.
  2. Squeeze in the lemon juice. Add the salt and tabasco sauce.
  3. In a separate pan, melt the butter.
  4. Make a double boiler by placing your pot over a boiling pot of water.
  5. In the double boiler, whisk the egg yolk mixture vigorously (don't scramble the egg) until the yolks have thickened and you can see the bottom of the bowl between strokes.
  6. Remove from heat and very slowly add (dribble) the butter into the mixture and whisk until the butter has thickened the mixture.
  1. Wash asparagus and trim off bottom of stems.
  2. In a large skillet, bring about 1/2" of water to a rapid boil. Add salt if desired.
  3. Add asparagus. Cook for 2-3 minutes or until bright green and just tender. Drain.
  4. Plate and garnish with sauce before serving. (approximatly four sticks per serving).