Monday, July 11, 2011

Sauteed Asparagus and Blender Hollandaise Sauce

I love asparagus.  I can't wait until we can get our own asparagus bed started so we can grow our own (on the charts for a future lawn project).  While Hollandaise isn't a healthy sauce to pair with asparagus...they do taste fabulous together.

This version of Hollandaise is Quick & Easy.  Using a small food processor or a blender, this sauce comes together in 5 minutes.  I never make Hollandaise from the packets anymore, because it tastes lame next to this version, is highly processed & is more expensive per serving.

Quick, Embarrassing Confession-- Up until 2 years ago, I didn't realize that those little holes on the lids of blenders were for streaming ingredients into the blender while it is working.  Is that weird? For some reason I always thought they were vents for the stuff you were blending.  So in case you are in the same boat as I was--you can stream stuff into the blender from those little holes in the lid (available on most blenders). "Now you know."

If you are worried about the eggs in this recipe (particularly if you are pregnant, have immune system issues, or young children), you can move this sauce to a double boiler to heat to a higher temperature.  Just watch it carefully to watch for sticking, scalding, or lumps forming. You could also microwave it for 5-10 seconds at a time, stirring between "nukes" until desired temperature (just watch out for lumps forming).

Sauteed Asparagus
Prep time 5 min, Cook time 5-8 min, Serves 2-3

Sauteed Asparagus Ingredient Lineup

  • 1 pound fresh asparagus, rinsed & ends trimmed
  • 1 T. extra virgin olive oil
  • ground pepper, to taste
  • Kosher salt, to taste
  • 1 dash of lemon juice

1.  Preheat oil over medium-high heat in a medium skillet.  Add asparagus to the oil & toss to coat.  Sprinkle with salt & pepper.
Tongs work great for tossing the asparagus around the pan

2. Saute for 2-3 minutes, turning asparagus frequently, drizzle with lemon juice, & then saute until desired tenderness.

3. Remove from pan, serve.

Blender Hollandaise Sauce
Modified from a recipe found at Makes 3/4-1 cups Hollandaise

I use my Cuisinart mini prep...perfect for this task
  • 3 egg yolks
  • 1 dash hot sauce (I use Louisiana)
  • 1 T. lemon juice
  • 1/2 cup butter

1.  In a blender or food processor, pulse the egg yolks, hot sauce & lemon juice until well blended.
Ingredients in the processor, ready to rumble

What the blended egg yolks, lemon juice &
hot sauce looks like...
2.  Using a glass measuring cup, melt the butter in the microwave until boiling hot. Stream the butter into the blender/food processor.  Sauce will thicken & look lemony in color.

Stream butter in while blending...

Stream hot butter in while blending...

3.  Serve immediately, or move to a double broiler to hold warm until serving.  



  1. oh I enjoy your posts Amy! Rachel and I wiped up an asparagus salmon alfredo dish this evening that turned out pretty awesome. I really need to try step 2 in your recipe!

  2. Aww thanks! I hope you enjoy it...I was ecstatic when I found out how quickly you could make hollandaise in the blender... instead of all the slow whisking over a double boiler.

    Thanks so much for reading :-).