Asparagus with Hollandaise Sauce

Asparagus with Hollandaise Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 1

    ⁄4 cup white wine vinegar

  • 1

    ⁄4 cup dry white wine

  • 10

    black peppercorns

  • 1

    large shallot, finely chopped

  • 8

    egg yolks, beaten

  • 1

    cup unsalted butter, melted

  • and cooled

  • Kosher salt, to taste

  • Tabasco sauce, to taste

  • 1

    tsp. fresh lemon juice

  • 1

    1⁄2 lbs. asparagus, woody ends

  • removed


1. Put vinegar, wine, peppercorns, and shallots into a large skillet over medium-high heat; simmer until reduced to about 2 tbsp., 5–6 minutes. Strain reduction through a fine-meshed sieve and let cool. 2. Pour water into a medium pot so that it reaches a depth of 2"; bring to a simmer over medium heat. In a large bowl, whisk together reduction, yolks, butter, salt, and Tabasco. Set bowl over pot; the bottom shouldn't touch water. Whisk mixture until thick, 4–5 minutes. (Don't be alarmed if it looks curdled.) Remove bowl from heat; add lemon juice and 1⁄4 cup warm water; whisk until sauce is smooth; keep warm. 3. Bring a large pot of salted water to a boil over high heat. Add asparagus; cook until just crisp-tender, about 4 minutes. Drain and transfer to a serving platter. Pour sauce over asparagus and serve.


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