Asparagus in Tarragon Hollandaise Sauce Good and Fancy!

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“We love asparagus, especially cheap and in season. I am always looking for a new way to prepare, other than roasting. This dish has become one of our favorites. Cooks Notes: In place of tarragon, use 2 tablespoons fresh dill, 1/4 cup chervil, or 1 tablespoon lemon thyme.”

Ingredients Nutrition


  1. Bring large pot of salted water to boil and choose a stainless steel mixing bowl that will sit on top of the pot without touching the water.
  2. Cut off the bottom of asparagus spears where they turn light colored and tough. If asparagus is thick (which is how I prefer it), peel bottom 2/3 of each spear with a sharp vegetable peeler.
  3. Whisk egg yolks in mixing bowl with lemon juice, water, salt and a few grindings of black pepper and set aside.
  4. Boil asparagus until it's tender but still has some snap, 4 to 6 minutes. Test it by holding a spear by the bottom with tongs held horizontally; it should be limp and bend like a bow toward the floor.
  5. When it's cooked, use tongs to remove asparagus from water and arrange on warm platter.
  6. Put bowl of sauce ingredients on top of rapidly boiling water and whisk vigorously until it is very thick and foamy. This will take only 2 to 3 minutes and you will easily be able to sense the point when the sauce becomes custardy and fully cooked.
  7. Whisk in butter and, when it's incorporated, add tarragon.
  8. Pour sauce over asparagus, or pass it separately in a serving bowl, and serve right away.

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