Steamed Asparagus with Hollandaise Sauce combines the elegance of tender asparagus with a rich, buttery sauce.
This dish is not only quick to prepare but also offers a balance of flavors and textures that make it a standout at any meal. Steaming asparagus preserves its vibrant color and crispness, while the luscious hollandaise adds a creamy, tangy touch. Perfect for brunch gatherings or as a side during dinner, this recipe is a delicious way to incorporate veggies into your diet with a gourmet feel.
Serving and Pairing Suggestions
Serve your Steamed Asparagus with Hollandaise Sauce alongside a perfectly poached egg for an exquisite brunch experience.
You can also pair it with items like Yogurt-Marinated Pork Kebabs with Cucumber-Lemon Labneh or Grilled Chicken with Rosemary and Caramelized Lemons. If you’re looking for something light, these asparagus spears would complement Vegetarian Spring Rolls with Sweet Chili Sauce beautifully.
Tips and Notes
- Freshness Matters: Choose fresh asparagus stalks for the best flavor and texture.
- Cooking Time: Steam asparagus for about 3-5 minutes until bright green and tender.
- Hollandaise Sauce: If you’re short on time, consider using a quick blender version.
- Garnish: A sprinkle of fresh herbs like dill or parsley can elevate presentation.
Elevate your meals and impress your guests with this simple yet sophisticated dish. Give it a try today!
Steamed Asparagus with Hollandaise Sauce
Equipment
- 1 Steaming Basket
Ingredients
- 1 pound asparagus spears - trimmed
- 3 large egg yolks
- 1/2 cup unsalted butter - room temperature and melted
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
Instructions
- Fill a large pot with an inch of water and bring to a boil. Place the asparagus spears in a steaming basket over the boiling water. Cover and steam for 5-7 minutes or until the asparagus is tender but still crisp.
- In a heatproof bowl, whisk the egg yolks until they are pale and thick. Gradually whisk in the melted butter in a slow and steady stream.
- Place the bowl over a pot of simmering water and continue to whisk until the sauce thickens. Be careful not to let the mixture get too hot or the eggs will scramble.
- Remove from heat and whisk in the fresh lemon juice and salt.
- Serve the steamed asparagus on a platter and drizzle the hollandaise sauce over the top. Enjoy while warm.