Grilled Asparagus with Sorrel Hollandaise

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Aug 25, 2015


Grilled Asparagus with Sorrel Hollandaise

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Grilled Asparagus with Sorrel Hollandaise
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Yield Servings
Author Chef Amy Eubanks
Prep time 15 minutes
Cooking time 15 minutes
Total time 30 minutes


This preparation gets an unexpected zing from adding sorrel to the traditional hollandaise sauce.


  • Sorrel Hollandaise
  • 2 egg yolks
  • 1 tablespoon water
  • 6 ounces Butter, unsalted, clarified
  • 1 lemon, fresh, juiced
  • 1/4 cup French sorrel puree See below
  • French Sorrel Puree
  • 1/4 teaspoon cayenne pepper, ground
  • 1/4 cup green onions, thinly sliced and sautéed
  • 1 teaspoon sorrel, fresh, julienne
  • salt and pepper to taste
  • Asparagus and Garnish
  • 12 asparagus spears, blanched
  • 1 teaspoon white balsamic vinaigrette
  • 6 prosciutto slices, baked at 350°F for 10 minutes, or until crisp


Sorrel Hollandaise
  1. Whisk the egg yolks and water in a medium-sized mixing bowl.Place the bowl over a medium-sized sauce pan of simmering water. Whisk the eggs continuously until they are light and fluffy.
  2. Remove the sauce pan from the heat and continue to whisk the eggs to thicken. When the eggs ribbon, slowly drizzle in the clarified Plugrá Butter, whisking continuously.
  3. Finish the hollandaise with the freshly squeezed lemon juice and sorrel puree and whisk to blend; season with salt, pepper and cayenne pepper.
Fresh Sorrel Puree
  1. Combine all ingredients in a food processor. Process until smooth.
To serve
  1. Grill the asparagus spears over medium-high heat and place on a serving platter; drizzle the white balsamic vinaigrette over the top.
  2. Spoon the sorrel hollandaise over the asparagus and garnish with prosciutto chips, sautéed onions and fresh sorrel.