Rating: 3 stars
31 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 16
  • 2 star values: 7
  • 1 star values: 2
  • 31 Ratings

When asparagus stalks are at peak-season freshness in the spring, asparagus with Hollandaise sauce is a classic pairing worth revisiting. In Martha's easy-to-make version, the normally fussy sauce comes together in seconds with help from a blender.

Martha Stewart Living, April 2021

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Credit: Ngoc Minh Ngo

Recipe Summary test

prep:
10 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a small saucepan over medium heat; let cool about 5 minutes. Put egg yolks in a blender. With motor running, gradually add butter. Add lemon juice and cayenne; season with salt and pepper. (Sauce should be thick but fluid enough to drizzle from a spoon, and should form a pool, not a mound. If too thick, thin with warm water.) Season to taste with lemon juice, salt, and pepper. Sauce is best used immediately, but can be stored in a thermos about 30 minutes.

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  • Meanwhile, bring 1 inch salted water to a boil in a large straight-sided skillet. Add asparagus, in batches if needed to avoid crowding. Cook until crisp-tender, 3 to 4 minutes; drain. Serve warm or room temperature, with sauce.

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Reviews

31 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 16
  • 2 star values: 7
  • 1 star values: 2