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Asparagus With Hollandaise Sauce

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Asparagus With Hollandaise Sauce

There is something delicious about butter sauces with asparagus and on Christmas Day, there is no better way to serve both.


  • 2 kg asparagus

Hollandaise Sauce

  • 175 grams unsalted butter, melted
  • 1/2 shallot, peeled and finely diced
  • 4 peppercorns
  • 3 tablespoons white wine vinegar
  • 3 tablespoons water
  • 3 egg yolks


  1. If the asparagus spears are thin, just snap the ends off. If the stalks are a little thicker, then peel the stalks from half way down to the end to ensure the spears are tender and not stringy.
  2. Cook the asparagus in boiling salted water (I use a large frying pan) for about 3-4 minute or until just crisp tender. Drain well and serve quickly with the Hollandaise Sauce poured over.

Hollandaise Sauce

  1. Put the shallots, peppercorns, vinegar and water in a saucepan and simmer over a low heat until reduced to 2 tablespoon of liquid. Drain.
  2. Melt the butter and keep warm. Mix the egg yolks with the strained, reduced vinegar in a double saucepan or heat-proof bowl.
  3. Place over a saucepan of simmering water and gradually whisk in the melted butter to make a thick sauce. Season with salt, white pepper and a squeeze of lemon juice.

Cooks Tips

If you find your Hollandaise is a little thick, whisk in a little hot water from the kettle.

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