Steamed Asparagus

By Tracy

4 Person

20 Minutes

0 Calories

Elegant steamed asparagus served with a Hollandaise butter sauce. Perfect for Mother's Day or a special breakfast, or aside for a special dinner! The best thing about knowing how to make an easy blender hollandaise sauce is that once you get the hang of it, you can make the most simple of vegetables into something quite elegant.

Ingredients

cayenne
1/2 tsp. salt
1/2 tsp. lemon juice
3 egg yolks
10 tbsp. unsalted butter
1 bunch asparagus

Method

01

Break off the tough ends with your fingers. Bend the asparagus spears near the end and they will break naturally where the spear is no longer tough.
02

For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower two to three inches of the asparagus spears.
03

Prepare a large, shallow pan (with a cover) with a half inch of water and a steamer rack.
04

Prepare the Hollandaise sauce: Melt the butter in a small pot. Put the egg yolks, lemon juice, salt, and cayenne into a blender. Blend the eggs for 20-30 seconds at medium to medium-high speed until lighter in color.
05

Turn blender down to the lowest setting and slowly drizzle in the hot melted butter while the blender is going. Continue to blend for a few seconds after all of the butter is incorporated.
06

Taste the sauce and add more salt or lemon juice if needed. Keep warm while you are steaming the asparagus.
07

Bring the water in your steaming pan to a boil. Place the asparagus on the steaming rack. Cover. Steam for 3 to 5 minutes, until tender, but still a little crisp, definitely not mushy. The timing depends on how thick the asparagus spears are.
08

To serve, plate the asparagus. Pour Hollandaise sauce over them.

Related Tags

Steamed Asparagus

3.6

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 5 Mins
Cook Time 15 Mins
Total Time 20 Mins

02 Ingredients

cayenne

1/2 tsp. salt

1/2 tsp. lemon juice

3 egg yolks

10 tbsp. unsalted butter

1 bunch asparagus

03 Method

Step 1

Break off the tough ends with your fingers. Bend the asparagus spears near the end and they will break naturally where the spear is no longer tough.

Step 2

For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower two to three inches of the asparagus spears.

Step 3

Prepare a large, shallow pan (with a cover) with a half inch of water and a steamer rack.

Step 4

Prepare the Hollandaise sauce: Melt the butter in a small pot. Put the egg yolks, lemon juice, salt, and cayenne into a blender. Blend the eggs for 20-30 seconds at medium to medium-high speed until lighter in color.

Step 5

Turn blender down to the lowest setting and slowly drizzle in the hot melted butter while the blender is going. Continue to blend for a few seconds after all of the butter is incorporated.

Step 6

Taste the sauce and add more salt or lemon juice if needed. Keep warm while you are steaming the asparagus.

Step 7

Bring the water in your steaming pan to a boil. Place the asparagus on the steaming rack. Cover. Steam for 3 to 5 minutes, until tender, but still a little crisp, definitely not mushy. The timing depends on how thick the asparagus spears are.

Step 8

To serve, plate the asparagus. Pour Hollandaise sauce over them.

04 Author