Asparagus with classic Hollandaise sauce

Recipe by Pippa Mattei


  • Bunch fresh asparagus

Hollandaise sauce

  • 3 egg yolks
  • 2 tbsp wine vinegar
  • 100g salted butter, cut into pieces
  • ¼ tsp salt
  • Pinch pepper


  1. Snap the woody ends of the asparagus off the stem and set aside.
  2. Put the egg yolks and vinegar in a bowl and stir till they are well mixed. 
  3. Place this bowl onto a pan of simmering water, making sure the bottom of the bowl does not touch the water and heat gently stirring until the yolks thicken. 
  4. Add one piece of butter to the egg yolks and whisk over the gentle heat until the butter melts. 
  5. Add the remaining butter a little at a time whisking continuously. 
  6. At the same time, plunge the asparagus upright into the pan of boiling water, and boil for 6 mins or until the asparagus is cooked to the bite, drain and place in serving dish.
  7. When all the butter has been added to the bowl over the gently simmering water, continue to whisk until you have a thick sauce. 
  8. Remove from the heat, and add the salt and pepper.
  9. Serve warm with the cooked asparagus. 

This recipe first appeared on Gourmet Today, May, 2016.

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