Asparagus with easy blender hollandaise sauce
Asparagus and hollandaise make a perfect pairing, and it couldn't be easier with this easy blender hollandaise sauce.
Servings: 2
Calories: 196kcal
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Ingredients
- 12 stems asparagus or more/less to taste
- 1 egg yolk
- 1 pinch cayenne pepper
- ⅛ teaspoon Dijon mustard
- ½ tablespoon lemon or lime juice
- 2 eggs (optional but makes it a fuller dish)
- 2 tablespoon unsalted butter 30g
Instructions
- Snap the ends off the asparagus where they break naturally, without wasting too much. Heat a pot of water for poaching your eggs and separately, heat a shallow amount of water in either a tall pot to cook the asparagus directly, or a wide one which will take a steamer on top that will hold the stems of asparagus.
- Set the asparagus to steam, either with the bottom of the stems in a shallow amount of water or in a steamer, and steam for around 5-7mins, depending on thickness (keep a close eye on it). Remove once tender to a knifepoint.
- Meanwhile, start on the hollandaise sauce - put the egg yolk into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.
- Next, poach your two whole eggs in slightly salted water until the whites are translucent and the yolks are still slightly soft.
- As the eggs are almost ready, melt the butter.
- Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.
- Serve the asparagus, topped with the eggs and the sauce drizzled over the top. Sprinkle a little cayenne on top, if you like.
Video
Nutrition
Calories: 196kcal | Carbohydrates: 1g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 291mg | Sodium: 72mg | Potassium: 60mg | Vitamin A: 765IU | Vitamin C: 1.5mg | Calcium: 36mg | Iron: 1.2mg