Asparagus with Easy Blender Hollandaise Sauce
Try your steamed or grilled asparagus with this quick and easy blender hollandaise sauce from Sofya at The Girls’ Guide to Guns and Butter!
Ingredients
2 large egg yolks
2 tbsp. freshly squeezed lemon juice
1 stick lighted salted butter, melted
Pinch of salt
Pinch of cayenne pepper
Pinch of black pepper
1 pound fresh asparagus
A little oil (if grilling)
Directions
Place the yolks, lemon juice, salt, black pepper, and cayenne into a blender and blend for a few seconds.
Remove the center cap from the blender lid. With the blender running, slowly pour in the melted butter and continue to process until thick, about 30 seconds.
Taste the sauce and add extra salt and pepper, if desired, blending briefly after the addition. Set sauce aside.
Trim the tough, woody bottoms from the asparagus stems. Steam over simmering water until bright green and tender, about 5 minutes, or until your preferred doneness. Alternatively, toss the asparagus with a little oil and grill in a metal vegetable basket over medium heat, turning a few times, until tender and slightly charred.
Drizzle the warm sauce over the asparagus and serve immediately.
Suggestions
Tip: You can make the sauce ahead and refrigerate it. Return the sauce to its flowing consistency by blending it again with a few tablespoons of hot water.
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