Martha Stewart Asparagus with Blender Hollandaise

Martha Stewart asparagus with blender hollandaise turns jumbo asparagus, egg yolks and melted butter into a silky, lemony spring side dish in 20 minutes. Save this easy weeknight dinner side for Easter brunch, spring dinners or Mother's Day, because the quick sauce comes together right in a blender.

Pour the cooled butter into the blender in a slow, steady stream while the motor runs, so the yolks can thicken it into a glossy sauce. Rush it and the butter pools on top, so the sauce splits instead of coming together.

Martha skips the double boiler that makes classic hollandaise so fussy and lets a blender do the whipping in seconds. She also peels the bottom halves of the jumbo stalks, which keeps every bite tender instead of stringy.

Martha Stewart Asparagus with Blender Hollandaise

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Course: Side DishCuisine: American, FrenchDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

330

kcal

Crisp-tender asparagus gets a spoonful of warm, velvety lemon sauce that pools on the plate instead of sitting in a mound. The whole thing takes one skillet, one saucepan and a blender.

Ingredients

• 1 1/2 sticks unsalted butter
  

• 2 large egg yolks
  

• 2 teaspoons fresh lemon juice, plus more to taste
  

• Pinch of cayenne pepper
  

• Kosher salt and freshly ground pepper
  

• 1 pound jumbo asparagus, trimmed, bottom halves peeled
  

Directions

• Melt the butter: Melt 1 1/2 sticks unsalted butter in a small saucepan over medium heat. Then let it cool for about 5 minutes so it won't scramble the yolks.
• Blend the sauce: Put 2 large egg yolks in a blender and turn it on. With the motor running, gradually add the melted butter.
• Season the sauce: Add 2 teaspoons fresh lemon juice and a pinch of cayenne pepper, then season with kosher salt and freshly ground pepper. The sauce should be thick but fluid enough to drizzle from a spoon, so thin it with warm water if it's too thick.
• Taste and adjust: Taste and add more lemon juice, salt or pepper as needed. It's best used right away, though it holds in a thermos for about 30 minutes.
• Boil the water: While the sauce rests, bring 1 inch of salted water to a boil in a large straight-sided skillet. Peel the bottom halves of 1 pound jumbo asparagus after trimming the ends.
• Cook the asparagus: Add the asparagus to the boiling water, working in batches if needed to avoid crowding. Cook for 3 to 4 minutes until crisp-tender, then drain.
• Serve: Arrange the asparagus on a platter, warm or at room temperature. Then spoon the hollandaise over the top or serve it alongside for dipping.

Tools for this recipe

• Vitamix E310 blender, Cuisinart MultiClad Pro 3-quart saucepan, OXO swivel vegetable peeler, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make blender hollandaise ahead of time?

The sauce is best used right away, but Martha's method holds it in a thermos for about 30 minutes. Past that it thickens and can separate, so make it just before the asparagus finishes.

What if my hollandaise is too thick?

Thin it with a spoonful of warm water, blending or whisking it in until the sauce pools instead of mounding. Add the water a teaspoon at a time so it doesn't turn runny.

Can I use thinner asparagus instead of jumbo?

Yes, but shorten the cooking time to 2 to 3 minutes since thin spears go limp fast. You also don't need to peel them, because the skin is already tender.

Can I make this without a blender?

A food processor or immersion blender works the same way, as long as you drizzle the butter in slowly. A whisk in a bowl set over simmering water also works, though it takes more patience.

What's the most common mistake with blender hollandaise?

Adding the butter while it's still very hot is the big one, because it can scramble the yolks. Let it cool for about 5 minutes, then pour it in slowly with the motor running.