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Spring Asparagus with Hollandaise Sauce

Lightly steamed until crisp tender and served with a rich, buttery Hollandaise sauce
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Vegetable Side
Servings: 4 servings
Author: Tricia


  • 20 spears of asparagus
  • 2 large egg yolks
  • 2 teaspoons cold water
  • 8 tablespoons unsalted butter, cut into 1/2 tablespoon size pieces
  • 1 teaspoon fresh lemon juice
  • dash of sea salt
  • fresh ground pepper


  • 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.


  • 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.
Recipe adapted from Darina Allen's, Irish Traditional Cooking