Creamy Asparagus with Lemon Hollandaise
Fresh spring asparagus steamed until tender, topped with a silky, lemony hollandaise sauce. A classic German vegetable dish that feels fancy but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
- 1 lb fresh asparagus spears
- 3 whole egg yolks
- 6 tbsp butter
- 1 whole lemon (juiced)
- ½ tsp white vinegar
- ⅛ tsp cayenne pepper
Instructions
- 1
Trim the woody ends from asparagus by snapping each spear where it naturally breaks, about 2 inches from the bottom.
- 2
Fill a shallow pot with 1 inch of water, add a pinch of salt, and bring to a boil over high heat.
- 3
Add asparagus to the boiling water and steam for 5–7 minutes until tender but still bright green and slightly firm.
- 4
While asparagus cooks, whisk egg yolks and vinegar in a heatproof bowl over barely simmering water, whisking constantly until pale and thick, about 2 minutes.
- 5
Remove from heat, then drizzle in melted butter while whisking constantly until the sauce is silky and emulsified.
- 6
Whisk in lemon juice and cayenne, then taste and season with salt and pepper. Drain asparagus and arrange on a plate; pour hollandaise over the top and serve immediately.
Tools you’ll need
- shallow pot (or large skillet)
- heatproof bowl
- whisk
- small saucepan (for melting butter)
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