• Cooking Time: 20-25
  • Servings: 6–8
  • Preparation Time: 10


This Hollandaise sauce is also good for making Eggs Benedict.


  • 2 lbs asparagus, fresh
  • 4 egg yolks
  • 2 sticks (½ lb) butter, in chunks
  • ½ tsp sea salt, or to taste
  • Pinch cayenne pepper
  • Pinch white pepper (optional)
  • 2 tbsp lemon juice, freshly squeezed or water
  • ⅓ cup almonds


  • Snap the tough ends off the asparagus.
  • The ends may be discarded, or reserved to flavor a vegetable stock.
  • Steam asparagus until tender (not mushy) and drain. Asparagus should be a bright green rather than an olive color.
  • The length of cooking time depends on how young the asparagus shoots are when harvested, and their size.
  • Serve with the following Hollandaise sauce.
  • In a saucepan, beat egg yolks over low heat for about 5 minutes.
  • The eggs should become heated, but if the temperature nears a boil, the eggs will scramble.
  • If the mixture is not hot enough, the sauce may be too thin and is more likely to separate.
  • The sauce is ready when, with a stroke of the whisk, you will see the clean bottom of the pan.
  • On the lowest heat setting, add the chunks of butter, one at a time, and beating after each addition.
  • Stir in the salt, pepper, cayenne and lemon juice.
  • Pour sauce over asparagus and sprinkle with ⅓ cup blanched almonds.

Author Credit: Mark Snyder

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