Elegant Steamed Asparagus & Hollandaise Butter Sauce

Everyone loves a bit of Hollandaise Butter Sauce, and it’s hard to turn down some steamed asparagus. Conrad explains how to marry the two.

A dish of Steamed Asparagus & Hollandaise Butter Sauce is fairly easy and very moreish.


Asparagus – 1 bunch (About 1 Lb)

Unsalted Butter – 10 tbsp

Egg Yolks – 3

Lemon Juice – 1 tbsp

Salt (Skip If Using Salted Butter) – 1/2 Teaspoon

Pinch of Cayenne



  1. For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower two to three inches of the asparagus spears.
  2. Prepare a large, shallow pan (with a cover) with a half-inch of water and a steamer rack.
  3. Prepare the Hollandaise sauce: Melt the butter in a small pot. Put the egg yolks, lemon juice, salt and cayenne into a blender.
  4. Blend the eggs for 20-30 seconds at medium to medium-high speed until lighter in colour.
  5. Turn blender down to lowest setting and slowly drizzle in the hot melted butter while the blender is going. Continue to blend for a few seconds after all of the butter is incorporated.
  6. Taste the sauce and add more salt or lemon juice if needed. Keep warm while you are steaming the asparagus.
  7. Steam the asparagus: Bring the water in your steaming pan to a boil. Place the asparagus on the steaming rack. Cover.
  8. Steam for 3 to 5 minutes, until tender, but still a little crisp, definitely not mushy. The timing depends on how thick the asparagus spears are.
  9. Serve: To serve, plate the asparagus. Pour Hollandaise sauce over them.