Asparagus and Hollandaise Sauce are a classic pairing perfectly suited as an elegant side dish or part of your Sunday brunch.

Prep time: 10 minutes

Cook time: 5 minutes

Servings: 4


  • 1 pound fresh asparagus spears
  • 4 egg yolks
  • 1 tablespoon lemon juice
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, melted


For the asparagus:

Pour 1-inch water into large saucepan. Fit steamer basket into saucepan. Bring water to a boil.

Trim asparagus by breaking off tough ends. Place asparagus in steamer basket. Cover and steam until asparagus are just slightly tender, about 3-5 minutes. Transfer to serving platter.

For the Hollandaise sauce:

Place egg yolks, lemon juice, cayenne pepper and salt in blender and blend for 20-30 seconds. With blender running, slowly drizzle in hot butter and continue blending until sauce has thickened.

Drizzle or spoon Hollandaise sauce over asparagus.


ORANGE & FIELD TIP: If you prefer to roast your asparagus, do so by tossing them in a few tablespoons of oil, sprinkling with salt and pepper and baking them in a 425°F oven for about 10 minutes.