I have been blogging for over twenty years now and presently have almost two thousand recipes posted. Unfortunately, some of my earlier recipes have been lost in the shuffle, so I am trying to remedy that. This easy elegant spring side dish can be pulled together in just minutes and will certainly impress your family or guests when entertaining. Asparagus is one of those vegetables that most people enjoy, and when prepared properly, it always seems to be the perfect side dish.
I make an excellent easy blender Hollandaise, but my husband saw a Hollandaise sauce made on SeriousEats.com using an immersion blender that was even easier than mine and takes less than two minutes to make that he thought I should try. You might want to check out this Video: The Food Lab’s Foolproof Hollandaise in 2 Minutes to see just how easy it really is! The recipe was put together by J. Kenji López-Alt, who does the Food Lab column over at SeriousEats.com. Kenji’s explorations in the kitchen are always interesting, and he, in fact, was nominated for a James Beard award for his Food Lab column. His column is well worth checking out, I’m always learning something there, and I’m sure you will too! You just have to love it when someone else does all the experimentation for you to have an easier time in the kitchen.
Back to my recipe……..You can either blanch your asparagus until tender-crisp or follow my recipe to roast the asparagus in a hot oven. The Foolproof Hollandaise in 2 Minutes was genuinely impressive. I flavored mine with Dijon mustard, but it would be great on its own used on top of anything that works well with Hollandaise. It is recommended that you choose a container not much larger than the head of your immersion (hand wand) blender, and I found that a two-cup glass measuring container was perfect. We loved this Hollandaise, and I do not think I’ll make it any other way again! I actually found the sauce a little thick to pour over my asparagus, so I thinned it just a little with a half teaspoon or so of water. This asparagus dish will impress anyone and be perfect for a weekend brunch or an elegant side dish for guests.
Other Asparagus Recipes
Deborah Mele Revised 2021
- 1 Bunch Asparagus
- 3 Tablespoons Olive Oil
- Salt & Pepper
- 1 Large Egg Yolk
- 1 Teaspoon Water
- 1 Teaspoon Freshly Squeezed Lemon Juice
- 1 Tablespoon Dijon or Grainy Mustard
- Kosher Salt & Ground Black Pepper
- 1 Stick Butter (8 tablespoons, about 112 grams), Melted
- Preheat oven to 425 degrees F.
- Trim asparagus and spread out on a baking sheet.
- Drizzle with the olive oil and season with salt and pepper.
- Roast the asparagus, turning once, for about 12 minutes or until tender crisp.
- Arrange asparagus on a platter.
- Combine egg yolk, water, lemon juice, mustard, and a pinch of salt and pepper in the bottom of a cup that barely fits the head of an immersion blender. (I used a 2-cup measure)
- Place head of immersion blender into the bottom of the cup and turn it on.
- With the blender constantly running, slowly pour the hot butter into cup.
- Continue pouring until all butter is added.
- Sauce should be very thick and creamy.
- Taste, and adjust seasonings if needed.
- Pour over the asparagus, and serve immediately.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 240Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 153mgSodium: 463mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g