Grilled Asparagus with Hollandaise
Servings 2 - 6
Ingredients
- 1 bunch asparagus, trimmed
- Olive oil
- Salt and pepper
- Hollandaise sauce (see recipe)
- Chopped parsley, dill, or chives
- Lemon wedges
Items you can prep ahead (optional)
- Trim the asparagus
- Make the hollandaise (best when freshly made)
Instructions
- 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.
Notes
Substitutions:
- You could also do this with artichokes and serve the sauce for dipping.
Storage:
- 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!