In a sunlit kitchen in Lyon, amid laughter and the clatter of utensils, Gail and I discovered just how extraordinary simplicity can be. As part of a French cooking class, we prepared crisp-tender asparagus topped with a velvety hollandaise sauce. I may have splashed a bit of butter while whisking too enthusiastically, but the result was pure elegance. Paired with the memory of that warm, bustling evening, it reminded us that with a little technique and a lot of heart, even the humblest vegetable can become a showstopper.

Asparagus with Hollandaise Sauce

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Tender-crisp asparagus spears topped with a rich and velvety hollandaise sauce, made with egg yolks, butter, and a hint of lemon for a perfectly indulgent side dish.

• Author: Don Nicholas
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Sides & Sauces

Ingredients

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• 1 lb (500g) fresh asparagus, trimmed
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and cayenne pepper, to taste

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Instructions

1. Steam the asparagus until tender-crisp (about 5 minutes).
2. In a heatproof bowl over a simmering pot of water, whisk egg yolks with lemon juice until thickened.
3. Slowly drizzle in melted butter while whisking constantly.
4. Season with salt and a pinch of cayenne pepper. Serve warm over asparagus.