Asparagus sauce, the best sauce for asparagus! Deliciously creamy and bursting with flavor, this classic recipe is a must-have during asparagus season.
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Why this Recipe Works
This is the sauce for asparagus that’s almost always served with white asparagus, it’s incredibly simple to make and absolutely delicious.
Asparagus Sauce Ingredients
As soon as asparagus is in season, I start dreaming of white asparagus with egg and this asparagus sauce. You probably already have most of these ingredients on hand, so there’s no reason not to give it a try!
- Egg yolks: adds the distinct yellow color, flavor and thickens the sauce
- Butter: makes it smooth, creamy and delicious
- Lemon: to add a touch of freshness
- Fresh herbs: such as parsley or chives are a great addition
- Salt and pepper: to season with
Hollandaise or Asparagus Sauce?
Hollandaise is a French recipe, also known as the “mother sauce” or asparagus sauce. It has a velvety, creamy texture and is famously served warm over eggs Benedict, asparagus or even fish. It’s a great sauce to add to your sauce recipes and very versatile.
Making your own Sauce for Asparagus
Making this sauce yourself is absolutely not complicated and is well worth the effort. Because asparagus is, of course, a treat in itself, but with this homemade sauce on the side, it becomes a true feast. Want to serve something truly special? Then try white asparagus with egg – it’s a delicious combination, I can tell you!
Asparagus Season
The best time for asparagus is officially between mid-March and mid-June. Starting in late February, you can already find greenhouse asparagus here and there, perfect for the impatient asparagus lovers among us.
You could say it is truly a Spring-time vegetable and they come in different colors and sizes. Green (like the ones used in this puff pastry tart recipe), white, thick or thinner.. I love all asparagus! This recipe is a great addition to my other Spring recipes and definitely worth a try.
FAQ Sauce for Asparagus
How long does the sauce keep?
The sauce lasts in the fridge for 2-3 days when stored in an airtight container.
How do I fix a split Hollandaise?
If the sauce curdles, splits or separates; whisk in a tablespoon of boiling water, heavy cream, or a fresh egg yolk until it comes back together.
How do I serve the asparagus sauce?
Serve immediately over freshly cooked, warm asparagus, optionally topped with parsley, boiled eggs or even ham or smoked salmon.
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Ingredients
- 125 gram butter (unsalted)
- 2 egg yolks (medium)
- 1 tbsp parsley (fresh – finely chopped)
- 1/2 tbsp chives (fresh – finely chopped)
- lemon juice
- salt and pepper
Equipment
- Immersion blender
- Small pitcher
- Tall cup
INSTRUCTIONS (how to make this recipe):
- Melt the butter in a small saucepan or in the microwave. Pour the melted butter into a small pitcher with a spout.
- Place the egg yolks and a splash of lemon juice in a tall cup large enough to fit your immersion blender. Insert the blender and turn it on.
- Slowly pour the melted butter in a thin stream while keeping the hand blender running at a constant speed. The sauce will emulsify; continue blending until all the butter is incorporated and you have a smooth, homogeneous sauce.
- Season to taste with parsley, chives, salt, and pepper. Serve immediately.
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