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Hollandaise sauce being spooned over a plate of blanched asparagus.

Blanched Asparagus with Light, Healthy Hollandaise Sauce Recipe

Put this hollandaise sauce and asparagus combo with toasted brioche soldiers, a poached egg, sauteed buttery mushroom......whatever you want!

Course Sauce
Cuisine French
Keyword asparagus with hollandaise, healthy hollandaise sauce, hollandaise sauce recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 282 kcal
Author Nicolas

Ingredients

  • 500 g Asparagus woody ends snapped off
  • 1-2 handfuls of ice leave in the freezer until ready to use
  • Salt
  • Parsley chopped for garnish

Hollandaise sauce:

  • 1 egg yolk
  • 1/2 a tablespoon of red wine vinegar
  • 1/2 a tablespoon of water
  • 1 cup of vegetable oil have it ready in a jug so it's easy to pour
  • A squeeze of lemon juice
  • Salt and pepper for seasoning

Instructions

  1. Have a pot of salted boiling water ready for your asparagus
  2. Hollandaise sauce:
  3. Fill about ¼ of a small sauce pot with water and bring to a very gentle simmer.
  4. Put your egg yolk, red wine vinegar and water together in a large, heatproof bowl.
  5. Whisk together, then put the bowl over the simmering water making sure that the bottom of the bowl doesn't touch to water. From there, keep whisking the egg yolk mixture, taking it off the heat briefly every minute so that the eggs don't get to hot and start to curdle.
  6. After about 5-10 minutes (5 minutes at least), the eggs should have frothed up, and become pale and thick.
  7. From there, take the bowl off the heat, then very slowly add the vegetable oil while continuously whisking. Be sure to not add the oil too fast.
  8. Once all of the oil is added and whisked through, I like to add another 1/2 tablespoon of water to thin it out a bit. Then, season to taste with salt, pepper and your lemon juice.
  9. Blanched asparagus:
  10. Put your ice in a large bowl and fill with water.
  11. Add the asparagus to your pot of salted boiling water and blanch for about 2½ minutes. I like them to be cooked through but still have a bit of crunch.
  12. Remove with a pair of tongs then transfer to the ice water. Leave for about 30 seconds.
  13. I like to transfer the asparagus on to kitchen paper just to drain for half a minute.
  14. Assembly:
  15. Place the asparagus on your serving plates.
  16. Spoon the sauce over your asparagus.
  17. Top with your parsley then serve with whatever you like. Toast, eggs, bacon etc.

Recipe Video

Recipe Notes

Nutrition Facts
Blanched Asparagus with Light, Healthy Hollandaise Sauce Recipe
Amount Per Serving
Calories 282 Calories from Fat 257
% Daily Value*
Fat 28.6g44%
Saturated Fat 5.8g36%
Cholesterol 52mg17%
Sodium 8mg0%
Potassium 289mg8%
Carbohydrates 5.4g2%
Fiber 2.8g12%
Sugar 2.5g3%
Protein 3.6g7%
Calcium 30mg3%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.