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