This post may contain affiliate links. Please read my disclosure policy.
During our last trip to Ireland we met a nice young couple making their way to Dublin (hitch-hiking, buses and on foot) after spending the summer working on an asparagus farm.  Emmi is from Finland and Brett’s a constant world traveler originally from San Francisco.  They travel around the world working on farms through a program that matches farmers (hosts) with workers interested in staying a few days, weeks, or even months.  The hosts in Ireland are mainly pursuing a simple, sustainable lifestyle and I imagine they sell their produce to local restaurants and markets.  The hosts provide food and accommodations and the helpers get their hands dirty tending animals, picking crops, plowing, providing childcare, or whatever needs to be done.  The program is referred to as Woofing (WWOOF) World Wide Opportunities on Organic Farms.
It had started raining so we stopped and gave Brett and Emmi a ride to Killarney.  We were fascinated with these free spirits, and had such a good time together they joined us for dinner.  We all met once again several days later in Doolin for more fantastic food and great Irish music in Gus O’Connor’s pub.  Now we keep up with their adventures via Facebook.
We have a small asparagus garden at home and are in our 3rd year since planting.  They say a good asparagus garden can last up to 20 years.  Experts discourage picking until the third year so the plants have a chance to strengthen and develop good roots.  We have fingers crossed for a terrific harvest this year but until then, I found these fresh spring stalks in our local grocery store and could not wait another day!  They were on sale too – bonus!
We are big fans of oven roasted asparagus but love it steamed or sautéed too.  For this simple vegetable I made an elegant, and rich, Hollandaise Sauce.   Hollandaise is very simple to make but requires a good 10-15 minutes of constant whisking.
Egg yolks are whisked in a heatproof bowl set over a hot pan of water while butter is added one piece at a time.  Once it melts another piece is added and so on.  The sauce thickens slowly and then finished with fresh lemon juice to perk up the rich buttery taste.  Classic Hollandaise sauce is wonderful served over poached eggs, Canadian bacon and english muffins (Eggs Benedict) or with spinach in lieu of the meat  (Eggs Florentine.)
Pin it for later!
Spring Asparagus with Hollandaise Sauce
Ingredients
- 20 spears of asparagus
- 2 large egg yolks
- 2 teaspoons cold water
- 8 tablespoons unsalted butter cut into ½ tablespoon size pieces
- 1 teaspoon fresh lemon juice
- dash of sea salt
- fresh ground pepper
Instructions
- Place a saucepan with about one inch of water over medium heat until ready to boil. Reduce the heat to LOW. Place a stainless steel bowl over the top of the pot taking care the it does not touch the water. If you have a double boiler this would will great.
- Add the egg yolks to the bowl and whisk in the cold water. Whisking constantly, start adding the butter, one piece at a time. Whisk until the butter melts, then add the next piece. Keep whisking until all butter is gone. Add a dash of salt and the lemon juice and remove the saucepan from the heat. Set aside.
- Steam, boil or roast the asparagus. Drain well and serve with the Hollandaise on top. Garnish with fresh ground pepper and lemon wedges.
Recipe Notes
- If the eggs start to "scramble" remove from the heat and add 1/2 teaspoon cold water. If the sauce does not thicken, turn up the heat just a little bit and keep whisking.
Nutrition
Are you ready to run off to Ireland for St. Patrick’s Day and work on an asparagus farm, drink cold beer in a pub and listen to great Irish music? Â Yup, me too! Â Have a wonderful week and thanks so much for stopping by.
Tricia
Mimi
Spring perfection! Love the photos.
Tricia Buice
Thanks Mimi! It is tasty 🙂
Susan
Such a wonderful story to include in this beautiful recipe. The only way I can get my husband to eat asparagus is the have Hollandaise sauce on it 😉 Lemon is such a natural with asparagus too.
Tricia Buice
Asparagus seems to be a love it or hate it kind of vegetable. I love it in everything. Thanks for stopping by and commenting!
2 sisters recipes
Wow , we love asparagus and with a rich sauce? perfect! Love the basket too! Have a great weekend Tricia!
Tricia Buice
Thanks Anna and Liz – hope you both do too!
Abbe @ This is How I Cook
Hollandaise reminds me of Mother’s Day. One year my son, searched all my cookbooks, found a recipe and made it for brunch. He did a pretty good job, too! These asparagus are just singing to me!
Tricia Buice
That is so sweet Abbe – your son is a good one! Asparagus is a personal favorite and I can make an entire meal out of it – have a great weekend.
cheri
Hi Tricia, Hollandaise sauce is one thing that I have never made, yours looks so delicious, you have outdone yourself once again. Can’t wait to see what your asparagus looks like this year, have heard you have to wait a few years to harvest. Take care!
Tricia Buice
Hi Cheri – Hollandaise is really easy if you have about 10 minutes to whisk. Just don’t walk away and it will be silky smooth and rich. If using unsalted butter be sure to add a little dash of salt at the end. Lip smacking good!
John/Kitchen Riffs
We should put in an asparagus bed! I’m definitely looking into that. Love the combo of asparagus and hollandaise sauce! Just made for each other, don’t you think? Terrific stuff — thanks.
Tricia Buice
We’re thinking about planting more this year John. I see you love it too! Have a terrific weekend.
Wendy
When the world sees that top photo, Tricia, there will be a worldwide asparagus shortage as everyone runs out to buy some immediately! I buy asparagus frequently for my husband and daughter, but it’s not my favorite veggie. I think your hollandaise sauce may change that! I loved reading about your friends the world-wanderers! Travel introduces us to so many wonderful people and places!
Tricia Buice
Wendy you are to kind. The check’s in the mail – haha! Try eating asparagus in scrambled eggs – it may help you love it more. Have a great week and thanks so much for your sweet comment.
Robyn @ Simply Fresh Dinners
How perfectly beautiful are these little green gems of deliciousness? Asparagus is my favorite veggie and one of best parts of Spring, don’t you think? This is such a gorgeous, Tricia, I could look at those photos all day. Hollandaise is a perfect complement to the flavors. You have inspired me for Easter dinner!
Tricia Buice
I love asparagus too Robyn! I look forward to their arrival each spring. Have a wonderful weekend!
Mandy
Absolutely perfect way to enjoy spring asparagus.
Have a super day.
🙂 Mandy xo
Tricia Buice
Thanks Mandy! Hope you are doing well. Have a wonderful week.
Dom
You’re so fortunate to have grown your own asparagus. I adore the stuff and love this time of year all the more for it. Your sauce looks divine too. I love the story of meeting the woofers. I think I’ve found my new vocation!
Tricia Buice
Thanks Dom – I think I could wander the earth working in the fields … at least for a while, during good weather. As long as I get to eat fresh asparagus.
Diane (Created by Diane)
I just love this flavor combo, perfect anytime…. with so many meals. It looks so Springy too!
Tricia Buice
Thanks Diane!
Monique
I simply adore the photo of the asparagus in the basket..
Tricia..I always love to learn about people..everyone has a story..my husband is much more reserved:)
Thank you for your recipe
Tricia Buice
Thanks Monique – that is my favorite photo too. Meeting new people is such fun – mostly while traveling. I get in the zone here at home and probably walk past the same people on a regular basis. Have a great week!
Gerlinde@Sunnycovechef
When I go to Germany next week I hope to eat a lot of white asparagus with sauce hollaindaise . It was my mom’s favorite. I love your recipe for hollandaise.
I think the difference between green and white asparagus is that the white asparagus is covered with dirt. My sweet father used to grow white asparagus.
Tricia Buice
You have the most interesting stories Gerlinde. I love hearing about other countries so I can’t wait to see your photos and hear about your trip. Enjoy! (haha about the dirt on the asparagus!)
Angie@Angie's Recipes
I love asparagus!! They are still quite expensive now…I thought I would wait until next week, but after seeing this gorgeous spring dish, I don’t want to wait any longer!!
Tricia Buice
I am with you Angie. It just went on sale here and I plan to have asparagus on the menu as much as possible. Have a lovely week and thanks!
sue|theviewfromgreatisland
Your photos are so sunny — I feel the warmth of spring already. I’ve always wondered how anyone could grow asparagus, it’s such a lot of work — I guess it’s a labor of love 🙂
Tricia Buice
We do love our asparagus which is a good thing because once it starts growing – you have to pick it quickly or it will get grow three feet tall!
Deb|EastofEdenCooking
Your scrumptious photos have captured a wonderful glimpse of spring! I am so ready for the new season!
We planted rhubarb last year and it should not be harvested until the second year, I had no idea asparagus was three years. The harvest well be all the better after such a long wait!
Tricia Buice
Hi Deb – some say two years and others say three. We lightly harvested last year then let the rest go. It got thicker as the summer went on so we are hopeful. We keep checking the garden to see if it has started to come up. Did you know it can grow inches in one day! It’s short in the morning and ready for dinner in the evening. Crazy! I want to do a time lapse photo – such fun!
Monica
Looks heavenly! I’ve been loading up on asparagus this past week or so…they’re looking great and almost “cheap”! What a treat this is with the hollandaise!
Tricia Buice
I wanted to lick the plate Monica … okay maybe I did. Yeah asparagus … on sale!
Jennifer @ Seasons and Suppers
Beautiful! I always welcome the return of asparagus. It’s a true sign of Spring, And what better way to enjoy it than homemade hollandaise?!
Tricia Buice
Thanks Jennifer – I somehow convince myself that the rich butter sauce is okay since it’s ladled over healthy asparagus. I just love these little green spears! Have a lovely day 🙂
Chris Scheuer
This looks like perfect Hollandaise sauce Tricia. Actually the whole platter looks “practically perfect in every way” as Mary Poppins would say. I love that asparagus herald in the spring season – when I see them in abundance and on sale at the market I know that it won’t be long!
Tricia Buice
Thank you very much Chris! We do love our asparagus, and spring – so ready for wonderful weather 🙂 Have a great week!