Asparagus Hollandaise

Asparagus Hollandaise - Fresh On The Menu Recipe


  • 8-10 Standard South Carolina Grown Asparagus Spears (Blanched) 


  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Dash of Tabasco
  • Pinch salt
  • Pinch Old bay


Asparagus Instructions:

  • Blanch asparagus in salted boiling water for 4-5 minutes
  • Then shock in ice bath.
  • Grill asparagus to serve

Hollandaise Instructions:

  • Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
  • Place the bowl over a saucepan containing barely simmering water (or use a double boiler) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
  • Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
  • Remove from heat, whisk in Tabasco, old bay and salt.


  • Lemon Zest

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