Asparagus with Hollandaise Sauce is as classic as it gets for a vegetable dish. Often called the king of green vegetables, it’s a must-have during its prime season. Fresh asparagus starts arriving in late winter, hits its peak in early spring, and continues to be abundant through early summer. As the local supply dwindles, it’s replaced by imports, but nothing beats the flavor of fresh, in-season asparagus with hollandaise sauce.
Cooking fresh asparagus is simple and satisfying. Look for firm spears with tight, deep green or purplish tips when shopping. Trim the bottom 2 inches—if they look green and moist, you’re ready to go. Ideally, prepare it the same day, but if you need to wait, treat the ends like fresh flowers: trim them and place the spears in a jar with a couple of inches of water.
Hollandaise sauce, with its rich, buttery flavor and velvety texture, elevates asparagus to a restaurant-quality dish. This pairing brings out the best in both components, making it irresistible. This dish pairs beautifully with meat or fish, making it a versatile side. It was my choice for the main course of a Creole Dinner, and honestly, it’s so delicious I can eat an entire bundle by myself—though if my wife catches me, I grudgingly share. Print
Asparagus with Hollandaise
Fresh green asparagus spears with hollandaise sauce
Ingredients
- 1 bundle fresh asparagus spears – in season
- Kosher or sea salt
- Hollandaise sauce – get the recipe HERE
Instructions
- Bring a pot of well salted water to a rolling boil on high heat
- Rinse and trim the spears
- Place the spears into the boiling water immediately after your hollandaise is finished
- Boil for 3 minutes, remove and drain on a paper towel
- Plate, drizzle with hollandaise and serve – or – serve the hollandaise in a condiment ramekin for dipping