We can’t tell you how much better-tasting organic asparagus is – we’re sure you already know! – and often only needs a little salt and something yum to dip it in.
Enter: hollandaise sauce. Absolutely perfect with the seasonal treat that is asparagus, but also notoriously difficult to make at home. The sauce can split, go lumpy, the eggs can curdle, not be thick enough… it’s a challenge, that’s for sure. But not any more! If you have a stick blender, you have perfect hollandaise. Promise.
Print Recipe Asparagus + The Easiest Hollandaise Sauce Ever!
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Steam your asparagus for 5-10 minutes, depending on how fat and delicious your stalks are.
In a narrow cup (you may even have one that came with your stick blender), whizz up the egg yolk, water, lemon juice and salt until emulsified.
Melt butter in a saucepan over low-medium heat until liquid.
While still whizzing your egg yolk emulsion, trickle in the melted butter. Do it very slowly, and keep the blender on at all times.
Your sauce should be thick and creamy by the time all the butter has been added, and you can season it extra here, or add flavourings as needed.
Have to hand to dip your asparagus in!