Asparagus with easy blender hollandaise sauce

Hollandaise sauce is not just for eggs Benedict, it also pairs perfectly with asparagus. This easy blender hollandaise sauce is quick to make, so you'll have no excuse not to make this tastiness for breakfast, lunch or whenever. 

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I think from about as early as I can remember having asparagus as a child, we had it with hollandaise sauce. In fact I can pretty much remember the full meal that we often had.

Baked salmon, steamed asparagus, hollandaise and roast potatoes was a pretty tasty combination. But for whatever reason not one I've made myself as an adult.

Maybe it's partly that my mum used a packet for the sauce that never appealed to buy myself. I don't know why she did, exactly, as this easy blender hollandaise sauce is probably just as easy.

How do you make Hollandaise sauce in a blender?

This blender version of the sauce works so well as you let the blender do the work. First, you create your cold "base" with the egg yolk and flavorings (some lemon, cayenne and Dijon mustard).

Then, you add the melted butter in a steady stream as you keep blending. You basically emulsify the sauce with the blender.

This isn't the first time you might have seen this easy sauce here as I also used it in my eggs Royale and lobster eggs Benedict. But it also pairs so well with asparagus, it seemed a shame not to make a point of sharing that way.

Yes, I've thrown as egg on top here too, and you'll see a side of salad greens with a little citrus dressing. This, to me, made it into a delicious brunch, but you can easily skip those and it will be a wonderful side to fish, especially, plus other dishes.

Asparagus: a versatile veg!

Local asparagus season is just about here and I can't wait. My kids go in and out on liking it - currently my younger one does but older one not so much.

I, meanwhile, love it whether simply roasted asparagus with parmesan, topped with fluffy egg as asparagus mimosa, in my spring salad, alongside baked swordfish or in lemon risotto. Whether roasted or steamed, it's quick and easy to cook, and it's also tasty shaved raw, as in my shaved vegetable salad.

Here I've steamed it which works well. My mum has a pot specifically for steaming asparagus - it's tall and thin and has a basket inside to lift them out. While it's great, my little kitchen barely has enough room for the things I have so I make do with a large pot.

Asparagus with easy blender hollandaise sauce is an easy and versatile dish, whether as a side to a main meal, or made into brunch with an egg on top. Either way, the mix of fresh asparagus and the rich, creamy sauce is so good.

If you're looking for more ideas, see the breakfast and brunch recipes archives (as well as some favorites above!)

Print Recipe

5 from 3 votes

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.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Brunch

Cuisine: American

Servings: 2

Calories: 196kcal

Author: Caroline's Cooking

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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

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

Take a look at what the #BrunchWeek Bloggers are creating today:

BrunchWeek Appetizers:
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.

BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
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Vanilla Funfetti Donuts from Hezzi-D's Books and Cooks.

BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
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Peach and Riesling Glazed Ham from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
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Primavera Pasta Salad from It Bakes Me Happy.
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BrunchWeek Desserts:
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Disclaimer: This post was originally shared as part of #BrunchWeek with Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best who provided prizes free of charge. These companies also provided the bloggers with samples and product for recipe development. All opinions are my own.