Butter-Steamed Asparagus with Hollandaise Sauce

Name: Butter-Steamed Asparagus with Hollandaise Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1000 g Green asparagus; 100 g Unsalted butter; 100 ml Water; null to taste Salt; null to taste Freshly ground black pepper; 3 large Large egg yolks; 150 g Unsalted butter (melted and clarified); 1 tbsp Freshly squeezed lemon juice; 0.25 tsp Salt; 1 pinch Cayenne pepper

Difficulty

medium

Time

45m

Price Category

average

Calories

Medium

This classic spring dish is a perfect harmony of fresh asparagus and rich, creamy Hollandaise sauce. The butter-steamed asparagus retains its tender texture and vibrant color, while the lemony, buttery sauce offers an unforgettable taste experience. It's an ideal choice for festive occasions or an elegant dinner, whether as a side dish or a light appetizer. Prepare it and savor the flavors of spring!

Steps

Prepare Asparagus

Wash the asparagus, then trim or snap off the woody ends. In a large skillet, melt 50g of butter over medium heat. Add the asparagus, pour in 100ml of water, and season with salt and pepper to taste. Cover the skillet and steam the asparagus for 8-10 minutes, until tender-crisp.

Make Hollandaise Sauce

Prepare the Hollandaise sauce: melt 150g of butter in a small saucepan, then strain it through a fine-mesh sieve to separate the milk solids (this is clarified butter). In a heatproof bowl, whisk together the egg yolks, lemon juice, and 1/4 tsp salt. Place the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk continuously until the egg yolks thicken and lighten in color, about 3-5 minutes. Remove the bowl from the heat and slowly drizzle in the clarified butter in a thin stream, whisking constantly. Continue whisking until the sauce is creamy and thick. Season with a pinch of cayenne pepper and additional salt if needed.

Serve

Serve the butter-steamed asparagus immediately with the freshly made Hollandaise sauce. It's an excellent side dish for meats, fish, or even as a light appetizer on its own.

Extra Tips

► You can easily remove the woody ends of the asparagus by bending them until they snap naturally at their breaking point.

► When making Hollandaise sauce, ensure the water in the double boiler does not touch the bottom of the bowl, and keep the heat moderate to prevent the egg yolks from scrambling.

	Per 100g	Per Serving 250g
Calories	250 kcal	625 kcal
Protein	4g	10g
Fat	25g	62.5g
Carbohydrate	5g	12.5g
Fiber	2g	5g
Sugar	2g	5g

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vegetables

steamed

for guests

side dish

tender

International

spring

Hot