Grilled Asparagus with Hollandaise


This is one of the best ways to enjoy that spring and summer asparagus. Simply grill or pan-fry and drizzle with a buttery lemony hollandaise sauce and fresh herbs. Whether you have leftover sauce from making Sausage Egg and Cheese Breakfast Tacos with Hollandaise or feel like making that seasonal asparagus extra special, try this classic combination!

Note: the entire hollandaise recipe will be enough to feed 4-6 people, so if you want enough asparagus to match that I would get about 1.5 lbs asparagus. You can do less and use leftover hollandaise for other things (see leftovers section).

Ingredient highlight

Asparagus! This spring superstar is a great source of potassium, vitamin K, folic acid, vitamin D, fiber, and iron. It also contains a lot more protein than most vegetables, with 3 grams per cup.

Asparagus goes from perfectly cooked to mush real fast. It only really needs a minute or less in water or on the stove. Or try it raw! Thinly slice your seasonal asparagus and add to salads. It pairs really well with parmesan cheese.

Servings 2 – 6
Prep Time 10 minutes
Cook Time 5 minutes


  • 1 bunch asparagus, trimmed
  • Olive oil
  • Salt and pepper
  • Hollandaise sauce (see recipe)
  • Chopped parsley, dill, or chives
  • Lemon wedges


  • Grill or pan-fry your asparagus over medium-high heat in a touch of olive oil until crisp tender, about 2-5 minutes, depending on how thick the asparagus is.
  • Transfer the asparagus to a serving platter and season with a bit of salt. Drizzle the hollandaise sauce onto the asparagus. Top with herbs and a final sprinkling of salt and pepper. Serve with lemon wedges.

Items you can prep ahead (optional)

  • Trim the asparagus
  • Make the hollandaise (best when freshly made)


  • You could also do this with artichokes and serve the sauce for dipping.


  • Store leftovers in an airtight container in the fridge:
    • Asparagus: up to 5 days in the fridge
    • Hollandaise:: up to 2 days in the fridge

Leftovers + Repurposing:

  • Hollandaise will solidify/get very thick in the fridge. To warm up your hollandaise, reheat it in the microwave on low power (50%) in 10 second intervals, stirring after each time, until it’s thinned out/drizzle-able and just warm. Heating it up too quickly will cause the sauce to break.
  • Use leftover hollandaise on eggs, meats, or veggies. Try it as a dipping sauce for artichokes!

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