Asparagus with Tarragon Hollandaise


  • 1 1/4 pounds fresh asparagus
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 8 tablespoons (1stick) butter
  • 2 teaspoons finely chopped fresh tarragon
  • salt and freshly ground black pepper


Prepare the asparagus, lay it in a steamer or in an asparagus steamer and place over a saucepan of rapidly boiling water. Cover and steam for 6-10 minutes, until tender (the cooking time will depend on the thickness of the asparagus stems). To make the hollandaise sauce, place the egg yolks and lemon juice in a blender or food processor. Season with salt and pepper and process briefly. Melt the butter in a small pan until foaming and then, with the blender or food processor running, pour it onto the egg mixture in a slow and steady stream. Stir in the tarragon by hand or process it (for a sauce speckled with green or a pale green sauce, respectively). Arrange the asparagus on small plates, pour some of the hollandaise sauce on top and sprinkle with pepper. Serve the remaining sauce in a pitcher.