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Grilled Asparagus with Classic Hollandaise Sauce

Smoky, tender-crisp grilled asparagus topped with a rich, buttery, and foolproof blender Hollandaise sauce. The perfect elegant side dish for brunch or steak dinners.

Grilled Asparagus with Classic Hollandaise Sauce
Prep 10 min Cook 10 min Total 20 min Level Intermediate
Serves 4

Ingredients

Grilled Asparagus

  • 1 bunch Thick asparagus spears — Woody ends snapped or trimmed off
  • 1 tablespoon Olive oil — For coating
  • 0.5 teaspoon Kosher salt — To taste
  • 0.25 teaspoon Black pepper — Freshly ground

Foolproof Blender Hollandaise

  • 3 large Egg yolks — Room temperature
  • 1 tablespoon Lemon juice — Freshly squeezed
  • 0.5 teaspoon Dijon mustard (optional) — Helps emulsify the sauce
  • 0.5 cup Unsalted butter — Melted and hot
  • 1 pinch Cayenne pepper — For a subtle kick
  • 1 pinch Salt — To taste

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F).

    ~5 min
    Make sure the grates are clean and lightly oiled to prevent sticking.

  2. Place the trimmed asparagus on a baking sheet. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss to coat evenly.

    ~2 min
    Use thick asparagus spears; they hold up better to high grill heat without turning to mush.

  3. Place the asparagus on the hot grill perpendicular to the grates. Grill for 3 to 4 minutes per side, until tender-crisp with nice char marks.

    ~8 min
    Watch closely. You want high heat for a quick char before the inside overcooks.

  4. While the asparagus cooks (or immediately after), melt the butter in a small saucepan or microwave until very hot and bubbling, but not browned.

    ~2 min
    The butter must be hot to cook the egg yolks and form a thick emulsion.

  5. Combine the egg yolks, lemon juice, Dijon mustard, and a pinch of cayenne pepper in a blender. Blend on medium speed for 5-10 seconds until lightened in color.

    ~1 min
    An immersion blender in a narrow cup also works perfectly for this.

  6. With the blender running on medium-low speed, slowly drizzle the hot melted butter into the yolk mixture in a thin, steady stream. Continue blending until the sauce is thick and creamy.

    ~2 min
    Do not rush adding the butter, or the sauce may break.

  7. Taste the hollandaise and add a pinch of salt or more lemon juice if needed. Serve immediately poured over the warm grilled asparagus.

    ~1 min
    If the sauce is too thick, pulse in a teaspoon of warm water.
Nutrition
265
Calories
4
Protein (g)
4
Carbs (g)
27
Fat (g)
15
Sat. Fat (g)
2
Fiber (g)
1
Sugar (g)
320
Sodium (mg)
200
Cholesterol (mg)
Equipment
  • Grill or Grill Pan
  • Blender or Immersion Blender
  • Tongs
  • Small Saucepan or Microwave-Safe Bowl
Tips & Storage
  • To snap asparagus easily, bend a spear near the bottom; it will naturally break exactly where the woody part ends.
  • If your hollandaise breaks or separates, put one egg yolk and a splash of warm water in a clean bowl, whisk vigorously, and slowly whisk the broken sauce into the new yolk.
  • To keep hollandaise warm while waiting to serve, pour it into a small heatproof bowl and set the bowl in a pan of very warm (not boiling) water.
  • Storage: Store leftover asparagus in an airtight container in the refrigerator for up to 3 days. Hollandaise sauce does not reheat well and is best consumed immediately, but leftovers can be kept in the fridge for 1 day and gently warmed over a double boiler, adding a splash of water if it separates.
Tags
asparagus blender sauce brunch buttery classic elegant french-inspired gluten_free grilled hollandaise keto keto-friendly low_carb low-carb quick sauce side dish smoky spring steakhouse summer vegetarian vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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