Steamed Asparagus with Jalapeño Hollandaise

I try to eat a crapload of veggies every day. Of course, Mother Nature switches it up for me with different crop offerings each season, but even just three months can seem like an eternity if you’re eating the same exact thing, the same exact way…every. single. day. So I love finding new ways to keep it spicy in the vegg-room (heehee, see what I did there??).

Asparagus is on-point in spring, and it’s really versatile and easy to prepare, so I tend to eat a lot of it once March rolls around. Plus, not gonna lie: asparagus pee fascinates me. No shame. So I like to daydream about different ways to use it. This particular asparagus fantasy came to me while I was dreaming up my very own southern twist on Eggs Benedict (more on that later…), which included a jalapeño hollandaise drizzle, and I then thought Why not drizzle some jalapeño hollandaise right on top of tonight’s asparagus?! I mean, what harm could that possibly do??

So I did. Turns out it was a brilliant idea. The rich, yet airy, buttery hollandaise, with just a tinge of zesty jalapeño, is the perfect complement to the slightly crunchy, robustly-flavored asparagus. A match made in veggie heaven.

Everything comes together really quickly, so you have zero excuses not to make it. Unless you hate when your vegetables are really, really tasty. Or asparagus pee.

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Steamed Asparagus with Jalapeño Hollandaise

A quick, easy and delish veggie side making good use of spring asparagus. And butter. What's not to love??

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Courses

Veggie Side

Prep Time

2 minutes

Cook Time

5 minutes

Servings

servings MetricUS Imperial

Ingredients

• 1 bunch of asparagus
• Hollandaise sauce:
• 3 egg yolks
• 2 Tbsp fresh lemon juice
• 2 Tbsp chopped jalapeños
• 1/2 tsp sea salt
• 1/2 cup Butter melted

Courses Veggie Side Prep Time 2 minutes Cook Time 5 minutes Servings servings MetricUS Imperial Ingredients 1 bunch of asparagus Hollandaise sauce: 3 egg yolks 2 Tbsp fresh lemon juice 2 Tbsp chopped jalapeños 1/2 tsp sea salt 1/2 cup Butter melted

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Chop the tough bottom ends off the asparagus, then steam in a covered bowl in the microwave for 3 to 4 minutes.
2. While the asparagus steams, put egg yolks, lemon juice and salt in a blender, and blend for a few seconds until combined.
3. Remove part of the lid, and with the blender running, slowly pour in the melted butter. You will see the mixture immediately thicken up into a creamy, light yellow sauce.
4. Add the jalapeños, cover and blend until combined. Serve immediately, or fill up the sink or a large bowl with a little warm water and set the blender in it until you're ready to serve.
5. When you're ready to serve, pour the sauce over the asparagus.
6. Try to imagine how you've made it this long without ever eating asparagus smothered in hollandaise sauce.