Asparagus Hollandaise

Yield: 4 Servings


  • For the Hollandaise:             
    • ¾ cup of butter, melted
    • 3 egg yolks, large
    • 2 tablespoons of white wine
    • 1 tablespoon of Dijon mustard
    • ¼ teaspoon of salt
    • 3 drops of hot sauce
    • the juice and zest of 1 lemon
  • 2 bunches of asparagus


  1. Bring a small pot of water several inches deep to a slow simmer over a low heat. Fashion a double boiler by placing a glass or metal bowl over – not in – the pot of simmering water. In the bowl, off the heat whisk the egg yolks, wine, mustard, lemon juice, and hot sauce until light and frothy. Place the bowl over the barely simmering water and continue whisking until the mixture thickens and more than doubles in volume, about 4 or 5 minutes. Remove the bowl from the heat and whisk for a few moments. Slowly begin adding the melted butter in a steady stream, whisking continuously. Once all the butter has been slowly incorporated, slowly whisk in the lemon juice. If you feel the sauce is a bit too thick feel free to slowly whisk in a few drops of warm water. Serve immediately or keep warm for a few minutes by covering it and placing it over the warm water, leaving the heat turned off beneath the water.
  2. Build a steamer with two pots nested together over medium high heat and steam the asparagus spears until bright green and tender, 5 minutes or so. Plate, top with generous spoonfuls of hollandaise and serve.