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Asparagus with Easy Hollandaise Sauce

Asparagus with Easy Hollandaise Sauce

This simple blender hollandaise recipe with fresh herbs makes a luscious topping for steamed asparagus, but is also great with artichokes, fish and, of course, eggs Benedict. For a nutty flavor, try browning the butter before adding it to the blender, and/or top the asparagus with slivered almonds or chopped pecans.


4 servings

Prep Time

15 minutes

Total Time

15 minutes


  • 2bunches asparagus (about 2 pounds), trimmed
  • 4tablespoons unsalted butter
  • 1large egg yolk
  • 1 1/2teaspoons lemon juice
  • 1/4teaspoon salt
  • 1tablespoon chopped fresh dill, tarragon and/or chives
  • Cracked black pepper to taste


  1. Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add asparagus, cover and steam until tender, 4 to 5 minutes.
  2. Meanwhile, melt butter. Place egg yolk and lemon juice in a blender and pulse to combine. With the motor running at medium speed, slowly add the hot butter and salt; blend until smooth, stopping to scrape down the sides as needed. Transfer to a small bowl and stir in herbs.
  3. Transfer the asparagus to a platter. Drizzle with the sauce and season with a generous grinding of pepper.


When a recipe calls for raw eggs, you can minimize the risk of food-borne illness by using pasteurized-in-the-shell eggs. They’re exposed to just enough heat to make them safe to eat raw.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 163kcal
Carbohydrate Total 9g
Total Sugars 3g
Added Sugars 0g
Fiber 4g
Total Fat 13g
Saturated Fat 8g
Mono Saturated Fat 3g
Cholesterol 77mg
Sodium 179mg
Protein 6g
Potassium 484mg
Calcium 58mg
Folate 322mcg
Omega-6 1g
Vitamin E 5mg
Zinc 1mg
Vitamin B3 2mg

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