Asparagus with lemon Hollandaise Sauce

Asparagus is one of the greatest foods around when it comes to health and detoxing. It’s packed full of goodness, and any diet with it in will be healthier! This Aparagus with Lemon Hollandaise Sauce is not only healthy but incredibly tasty, and will go down as a firm favourite in no time.



3 egg yolks

Juice of 1 lemon (about ¼ cup), divided

1 tablespoon plus a few drops of cold water

2 sticks melted butter

Pinch of cayenne

¼ teaspoon salt

1 bunch asparagus, woody bottoms trimmed off

© Photooasis |



- In a large, steel mixing bowl over a pot of simmering water, or in a double boiler over a very low flame, whisk together the yolks, half of the lemon juice, and 1 tablespoon cold water.

- Whisk vigorously until the yolks attain a lemon-yellow color and become thick (about the consistency of creamy salad dressing).

- Be careful not to let the eggs cook into lumps — keep whisking all the time, and remove the bowl from the heat if it starts getting too hot.

- Once yolks are ready, set the bowl they are in onto a damp towel on a firm surface.

- Whisk in a few drops of cold water, then a few drops of the melted butter.

- Gradually whip in the melted butter in small increments, making sure that each addition is thoroughly incorporated before  adding any more.

- Season with cayenne, salt, and remaining lemon juice.

- Steam the asparagus for 5 minutes, until tender but still brightly colored. Divide onto plates; spoon hollandaise over the middle of the stalks.

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