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Spring Asparagus with Brown Butter Hollandaise

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A simple yet impressive spring dish featuring fresh asparagus steamed to tender-crisp perfection and topped with a nutty, rich brown butter hollandaise sauce that is silky and velvety.

Ingredients

Scale
  • 1 bunch fresh asparagus spears (about 1 pound / 450g)
  • Salt (for steaming water)
  • ½ cup unsalted butter (113g)
  • 3 large egg yolks
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons water
  • Salt to taste (start with ¼ teaspoon)
  • Pinch of white pepper or cayenne (optional)

Instructions

  1. Rinse the asparagus and trim off the woody ends—about 1 to 2 inches from the bottom.
  2. Fill a pot with about an inch of water, add a generous pinch of salt, and bring it to a boil.
  3. Place your steamer basket with the asparagus over the boiling water, cover, and steam for 4 to 6 minutes until the stalks are bright green and tender-crisp.
  4. Remove and set aside, keeping them warm.
  5. In a small heavy-bottomed saucepan over medium heat, melt the butter slowly until it foams and turns golden with a nutty aroma. Remove from heat immediately once browned.
  6. Pour the brown butter into a heatproof bowl, leaving the milk solids behind if a clearer sauce is desired. Set aside to cool slightly.
  7. Fill a saucepan with about an inch of water and bring it to a gentle simmer.
  8. In the heatproof bowl (off the heat), whisk together the egg yolks, lemon juice, and water until combined.
  9. Place the bowl over the simmering water, making sure the bottom doesn’t touch the water, and whisk constantly until the mixture thickens and becomes pale, about 3 to 5 minutes.
  10. Slowly drizzle the warm brown butter into the egg yolk mixture while whisking vigorously until the sauce thickens to a pourable consistency.
  11. Season with salt and a pinch of white pepper or cayenne. Adjust lemon juice if needed.
  12. Pour the brown butter hollandaise generously over the steamed asparagus and serve immediately.

Notes

Watch the butter carefully when browning to avoid burning. Keep the heat low when whisking egg yolks to prevent scrambling. Drizzle brown butter slowly to create a stable emulsion. Hollandaise sauce is best served fresh and does not keep well; reheat gently if needed. Thin asparagus spears steam faster; peel thicker ones if needed.

Nutrition

Keywords: asparagus, brown butter, hollandaise, spring recipe, side dish, easy, elegant, brunch, vegetable

Find it online: https://novanosh.com/spring-asparagus-with-brown-butter-hollandaise-recipe-easy-impress-every-time/