Pan-Grilled Asparagus with Hollandaise
Rich and tangy hollandaise sauce and fresh asparagus is a time-honored partnership
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time10 min
Cooking Time - Text10
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Recipe Coursehot appetizer, side dish, vegetable
Five Ingredients or LessYes
Taste and Texturebuttery, creamy, crunchy, rich
Type of Dishvegetable
- 1 lb (450 g) fresh asparagus
- 1 tbsp olive oil
- 2 tbsp white wine vinegar
- 4 large egg yolks
- 8 tbsp butter, melted
- 1 tbsp lemon juice
- Salt and freshly ground black pepper
- Ridged grill pan
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).
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.
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.
Divide the asparagus between serving plates. Spoon the sauce over the asparagus, and serve at once.
2008 Dorling Kindersley