Ren Behan - Author Wild Honey and Rye

Food Writer

Two-Minute Power Blender Hollandaise (with asparagus)

Asparagus

It’s almost British asparagus season and so I’ve been looking forward to all the ways that I’m going to be enjoying our native grown asparagus as we roll into spring. I’ve also been experimenting with my new blender to make sauces as well as healthy green smoothies.

With a tiny bit of practice and plenty of tasting along the way, I’ve perfected a two-minute power blender hollandaise sauce, made with fresh egg yolks, butter and lemon juice. Fresh asparagus really needs nothing more, simply snap the spears, blanch in boiling water for two to three minutes and make the sauce. Then pour over and enjoy. You don’t even need a knife and fork – simply smother in sauce, pick up the spears and eat!

Asparagus Hollandaise

NB Please try and use the freshest egg yolks possible and avoid eating when pregnant or serving the sauce to young children.

I’m eating my plateful as I’m typing.

Asparagus

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Two-Minute Power Blender Hollandaise

Prep

Cook

Total

Yield 2

Here are the steps to make a Hollandaise sauce in a power blender. I used the Froothie Optimum 9400.

Ingredients

  • 125g/1/2 cup unsalted butter
  • 2 fresh eggs yolks
  • 4 tsps or the juice of half a lemon
  • A pinch of salt
  • 1 tbsp water
  • A bunch of asparagus to serve

Instructions

  1. Melt the butter in a saucepan until just melted.
  2. Put the egg yolks, lemon juice and a pinch of salt into your power blender.
  3. Blend the egg yolk mixture for one minute - starting on slow and building up.
  4. Reduce back to slow speed, slowly pour in the melted butter (through the lid plug) and blend again for a further minute. Add a tablespoon of warm water, blend again for a second or two.
  5. Pour into a smaller jug or pan and serve.
  6. If you don't use the sauce straight away, you can keep in warm on a very low heat and gently whisk before serving.
  7. Serve with asparagus, blanched in hot water for three minutes.

Notes

You can add a pinch of white pepper or cayenne pepper to the sauce. You can also use the sauce to top Eggs Benedict, too.

Cuisine French

More asparagus recipes here

Asparagus, smoked salmon and cream cheese pasta

Asparagus, spinach, beetroot and halloumi salad

Step by step perfect hollandaise sauce by Izzy Hossack for Jamie Oliver

How to prepare, cook & eat asparagus by Ren Behan for Jamie Oliver

Asparagus Hollandaise

How do you eat yours?!

 

Disclosure: I am an Ambassador for Froothie UK and was sent an Optimum 9400 Power Blender to use and review at home. Affiliate links included.

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

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Comments

  3. Ren these photos are stunning as always. Sometimes the simplest meals are the best aren’t they? This makes me so excited for when the sign saying “Asparagus for Sale” appears (as it does each May) on the farm up the road.

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