Hollandaise sauce is not just for eggs Benedict, it also pairs perfectly with asparagus. This easy blender hollandaise sauce is quick to make, so you’ll have no excuse not to make this tastiness for breakfast, lunch or whenever. This post is sponsored in conjunction with #BrunchWeek. Thanks to the sponsor companies who provided product samples; opinions remain my own.
I think from about as early as I can remember having asparagus as a child, we had it with hollandaise sauce. In fact I can pretty much remember the full meal that we often had. Baked salmon, steamed asparagus, hollandaise and roast potatoes was a pretty tasty combination, but for whatever reason not one I’ve made myself as an adult.
Maybe it’s partly that my mum used a packet for the sauce that never appealed to buy myself. I don’t know why she did, exactly, as this easy blender hollandaise sauce is probably just as easy.
This isn’t the first time you might have seen this easy sauce here as I also used it in my eggs Royale and lobster eggs Benedict. But it also pairs so well with asparagus, it seemed a shame not to make a point of sharing that way.
Yes, I’ve thrown as egg on top here too, and you’ll see a side of salad greens with a little citrus dressing. This, to me, made it into a delicious brunch, but you can easily skip those and it will be a wonderful side to fish, especially, plus other dishes.
Local asparagus season is just about here and I can’t wait. My kids go in and out on liking it – currently my younger one does but older one not so much. I, meanwhile, love it whether simply roasted asparagus with parmesan, in my spring salad, alongside baked swordfish or in lemon risotto. Whether roasted or steamed, it’s quick and easy to cook, and it’s also good shaved raw, as in my shaved vegetable salad.
Here I’ve steamed it which works well. My mum has a pot specifically for steaming asparagus – it’s tall and thin and has a basket inside to lift them out. While it’s great, my little kitchen barely has enough room for the things I have so I make do with a large pot.
Asparagus with easy blender hollandaise sauce is an easy and versatile dish, whether as a side to a main meal, or made into brunch with an egg on top. Either way, the mix of fresh asparagus and the rich, creamy sauce is so good.
Asparagus and hollandaise make a perfect pairing, and it couldn't be easier with this easy blender hollandaise sauce.
- 12 stems asparagus or more/less to taste, eg Michigan Asparagus
- 1 egg yolk
- 1 pinch cayenne pepper
- 1/8 tsp dijon mustard
- 1/2 tbsp lemon or lime juice
- 2 eggs eg Eggland's Best
- 2 tbsp unsalted butter 30g
Snap the ends off the asparagus where they break naturally, without wasting too much. Heat a pot of water for poaching your eggs and separately, heat a shallow amount of water in either a tall pot to cook the asparagus directly, or a wide one which will take a steamer on top that will hold the stems of asparagus.
Set the asparagus to steam, either with the bottom of the stems in a shallow amount of water or in a steamer, and steam for around 5-7mins, depending on thickness (keep a close eye on it). Remove once tender to a knifepoint.
Meanwhile, start on the hollandaise sauce - put the egg yolk into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.
Next, poach your two whole eggs in slightly salted water until the whites are translucent and the yolks are still slightly soft.
As the eggs are almost ready, melt the butter.
Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.
Serve the asparagus, topped with the eggs and the sauce drizzled over the top. Sprinkle a little cayenne on top, if you like.
If you haven’t already, be sure to enter this week’s giveaway – you can get all the prize details and enter in Monday’s cauliflower waffles post.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
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Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures.
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Sous Vide Italian Egg Bites from Wholistic Woman.
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Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.
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Everything Bagel Macaroni and Cheese from Love and Confections.
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Peach and Riesling Glazed Ham from The Redhead Baker.
BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking (you’re here!)
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.
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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.