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Pan-Grilled Asparagus with Hollandaise

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Recipe

Rich and tangy hollandaise sauce and fresh asparagus is a time-honored partnership

Yield: Makes 4 servings
Prep time: 10 Mins
Cooking time: 10 Mins

Ingredients

  • 1 lb (450 g) fresh asparagus
  • 1 tbsp olive oil 

For the sauce:

  • 2 tbsp white wine vinegar
  • 4 large egg yolks
  • 8 tbsp butter, melted

  • 1 tbsp lemon juice
  • Salt and freshly ground black pepper

Special Equipment:

  • Ridged grill pan

Directions

1. Snap off the woody ends from the asparagus spears. Brush a ridged grill pan with the oil and heat over medium-high heat until the pan is very hot. Cook the asparagus, turning once, for about 6 minutes, until the asparagus has grill marks and is just tender (thick spears may take longer, so reduce the temperature as needed so the asparagus cooks without charring).

2. Meanwhile, make the sauce. Boil the vinegar until reduced by half. Remove from the heat, and add 2 tbsp water. One at a time, whisk in the egg yolks.

3. Return the saucepan to a very low heat and whisk until the mixture is thick and pale. Remove from the heat and gradually whisk in the melted butter. Stir in the lemon juice. Season with salt and pepper.

4. Divide the asparagus between serving plates. Spoon the sauce over the asparagus, and serve at once.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

312kcal (16%)
57mg (6%)
8mg (13%)
302mcg RAE (10%)
260mg
18mg
5g
2g
2g
5g
271mg (90%)
305mg (13%)
17g (84%)
31g (48%)
3mg (16%)
 

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