Asparagus with Hollandaise Sauce


  • 1 bunch asparagus
  • olive oil
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • Butter (clarified works best), at least 1/2 cup to 1 cup



  1. Wash and peel asparagus if thick (or snap off ends if thin). Add to salted water that is at a rolling boil.  Blanch until still al dente.
  2. While asparagus is blanching, prepare an ice bath of water and ice in a bowl.  When asparagus is al dente, immediately remove from boiling water and plunge in ice bath.  When cooled, immediately remove from ice bath and dry on towel.
  3. Heat olive oil.  Saute until tender but still slightly crisp, seasoning with salt and pepper to taste.


  1. Whisk egg yolk and 1 tablespoon water in stainless steel bowl.
  2. Place bowl over pot of boiling water (as in a double boiler).  Whisk constantly until yolk thickens.
  3. Gradually whisk in butter until incorporated.
  4. Whisk in salt, pepper, lemon juice and cayenne pepper if desired.

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