Asparagus with Hollandaise Sauce

Category

Sides

Servings

6, plus 1 cup Hollandaise

Prep Time

20 minutes

Cook Time

10 minutes

You’ll never guess that this creamy citrusy hollandaise sauce for asparagus is made with a fraction of the calories classic hollandaise sauce has – thanks to our creamy Greek yogurt! And no need to worry about this healthier version lacking flavor – in addition to Greek yogurt, this sauce is made with butter, lemon juice and zest, egg yolks, Tabasco sauce, salt and pepper, which all come together to create an incredibly tasting sauce. Once it’s ready, serve over cooked asparagus and enjoy a bright and flavorful spring treat. Share this asparagus with hollandaise recipe with family and friends on Facebook, Pinterest, Twitter or Instagram – and use our handle @cabotcheese when posting on Instagram.


Bring one inch of water to a simmer in the bottom of a double boiler or large saucepan. Bring a kettle to a boil.


Whisk lemon juice and egg yolks in the top of the double boiler or metal bowl. Adjust heat under the double boiler so the water is at a gentle simmer. Set bowl over the simmering water in the double boiler or saucepan and whisk until the egg mixture is steaming hot and thickening, but not curdling along the edge, about 1 to 2 minutes.


Remove the egg mixture from the heat and whisk in Cabot Unsalted Butter. Then whisk in Cabot Plain Greek Yogurt, a little at a time, until smooth. Whisk in Tabasco, salt, pepper and lemon zest.


Pour boiling water from the kettle over the asparagus in a large saucepan. Set over high heat, and simmer until the asparagus is bright green and crisp tender, about 3 to 4 minutes. Drain well and serve with the hollandaise.


Need more delicious asparagus recipes? Try our tasty Roasted Asparagus Salad with Toasted Cheddar next! Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this asparagus with hollandaise recipe. If you have a chance, please rate and review it!

Ingredients

  • 1 lemon, juice plus 1 teaspoon zest separated
  • 4 egg yolks
  • 10 dashes Tabasco hot sauce, or to taste
  • ¾ teaspoon salt, or to taste
  • pinch ground white pepper, or to taste
  • 2 pounds asparagus spears, trimmed

Directions

  1. BRING one inch water to a simmer in the bottom of a double boiler or large saucepan. Bring a kettle to a boil. 
  2. WHISK lemon juice and egg yolks in the top of the double boiler or metal bowl. Adjust heat under the double boiler so the water is at a gentle simmer. Set bowl over the simmering water in the double boiler or saucepan and whisk until the egg mixture is steaming hot and thickening, but not curdling along the edge, 1 to 2 minutes. 
  3. REMOVE the egg mixture from the heat and whisk in butter. Whisk in yogurt, a little at a time until smooth. Whisk in Tabasco, salt, pepper and lemon zest.
  4. POUR boiling water from the kettle over the asparagus in a large saucepan. Set over high heat, and simmer until the asparagus is bright green and crisp tender, 3 to 4 minutes. Drain well and serve with the hollandaise.

Nutrition

Nutrition

Serving Size
1/6 of recipe
per serving
Calories
100
Amount/Serving % Daily Value
Fat
9 grams
14%
Saturated Fat
4.5 grams
23%
Cholesterol
140 milligrams
47%
Sodium
300 milligrams
13%
Carbs
8 grams
3%
Fiber
3 grams
12%
Protein
7 grams
Calcium
78 milligrams
8%
Image of Asparagus with Hollandaise Sauce

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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