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Fresh sauteed and lightly seasoned asparagus spears topped with a tasty homemade Hollandaise sauce.



  • Chop off ends of fresh asparagus spears.
  • Melt 1 tablespoon butter in large skillet.
  • Place asparagus spears in pan, spread evenly.
  • Drizzle 1 tablespoon olive oil over top of asparagus.
  • Cover with lid and cook on low heat (10-12 minutes or until lightly tender – do not overcook!).
  • Using spatula, turn spears periodically to ensure balanced cooking and spears are covered with butter/oil.
  • Top with Hollandaise sauce and serve immediately.


*Timing and following directions to the letter is critical for a successful sauce.


  • 3 egg yolks.
  • 1 1/2 Tablespoons fresh squeezed juice from lemon.
  • 4 Tablespoons unsalted butter, chilled.
  • 3/4 cup unsalted butter, melted.
  • 1 Teaspoon ground white pepper.
  • 1 Teaspoon ground paprika.
  • Sea Salt to taste.


  • Add egg yolks to medium sauce pan.
  • Whisk until lemon yellow and slightly thick (approximately 1 minute).
  • Add lemon juice, continue to whisk.
  • Turn burner on and set to very low heat.
  • Add 2 tablespoons cold butter, whisking as you do.
  • Continue whisking and add other 2 tablespoons cold butter until sauce thickens enough to see bottom pan.
  • Remove from heat.
  • Whisk melted butter a little bit at a time.
  • Season with ground white pepper and paprika to taste.
  • Garnish with fresh lemon wedge. Serve immediately.