Steamed asparagus with a homemade sauce hollandaise! A delight for all asparagus fans.
The asparagus season lasts from mid-April to mid-June. Use this short time to cook and enjoy some delicious homemade asparagus recipes!
This recipe for asparagus with Sauce Hollandaise is easy and quick to prepare. You can either use only white, green, or a mix of both asparagus types for this recipe. The cooking time in the steamer is identical for white and green asparagus.
If you don’t have a steamer, you can alternatively cook the asparagus for 15 minutes in boiling water with a pinch of salt and sugar.
Steam Your Asparagus
The simplest and gentlest way to prepare asparagus is in the steamer. Steam them at 205°F (96°C) or 212°F (100°C) for 30 minutes.
Advantages Of Steaming Asparagus:
- Gentle cooking process at a constant temperature of maximum 212°F/100°C. → More vitamins and nutrients are thus preserved compared to the traditional method in the cooking pot.
- Neither salt nor sugar has to be added.
- While the asparagus are in the steamer, you have enough time to prepare a sauce hollandaise.
- The asparagus keep warm for up to one hour in the switched-off steamer without over-cooking.
Homemade Sauce Hollandaise Recipe
Making sauce hollandaise yourself is not as difficult as many people think. Make sure that the water bath is not too hot and always have some ice cubes ready. If the sauce gets too hot and starts to curdle or separate, you can add an ice cube to save the sauce.
How To Make It:
- Beat the egg yolks, mustard, and lemon juice in a small bowl over a water bath until foamy.
- Slowly add the melted butter, stirring constantly.
- Season the hollandaise sauce with white wine vinegar, salt, and pepper.
Tips & Tricks:
- The butter MUST be added very slowly.
- If the sauce starts to separate, stop adding more butter immediately and beat the sauce until it is homogeneous again.
- If the egg begins to curdle, the water bath is too hot. Stir in an ice cube to save the sauce.
- To dilute the sauce and make it creamy, I always stir in two ice cubes at the end.
Sauce Hollandaise Variatons
- Orange Hollandaise: Replace the lemon juice with freshly squeezed orange juice and add some grated orange peel.
- With Herbs: Add chopped fresh herbs.
More Asparagus Recipes
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Steamed Asparagus with Sauce HollandaiseLeave a Review Print Pin
- 1.1 pound (500 g) green asparagus
- 1.1 pound (500 g) white asparagus
- 2 egg yolks
- 1 tsp (ts) mustard
- 1 tsp lemon juice
- 3/8 cup + 1 tbsp (100 g) butter, melted
- 1 tbsp white vinegar
- 2 ice cubes
- salt & pepper
- Cut the dry ends of the asparagus (∼½ inch / 1cm). Peel the white asparagus entirely (except the heads) and the green ones only at the ends.
- Wash them and place on a steamer tray. Steam for 30 minutes at 96°C/205°F.
- Melt the butter and set aside.
- Set up a water bath and place a large bowl on top. Add the egg yolk, mustard, and lemon juice in the bowl and mix until fluffy. The water bath should not be too hot. Otherwise, the eggs will get cooked, and you don't want that for your sauce hollandaise.
- Slowly pour in the melted butter and stir constantly. When the sauce starts to divide into two parts, stop to add more butter, mix until well combined, and then go ahead with adding the butter.
- Add two ice cubes and mix until your sauce is smooth and creamy.
- Season with one tablespoon white vinegar, salt, and pepper.
- Serve your steamed asparagus immediately with the sauce hollandaise.