Food & Cooking Recipes Breakfast & Brunch Recipes Asparagus with Blender Hollandaise 3.0 (31) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 10, 2021 Rate PRINT Share Close Photo: Ngoc Minh Ngo Prep Time: 10 mins Total Time: 20 mins Yield: 4 Serves When asparagus stalks are at peak-season freshness in the spring, asparagus with Hollandaise sauce is a classic pairing worth revisiting. In Martha's easy-to-make version, the normally fussy sauce comes together in seconds with help from a blender. Cook Mode (Keep screen awake) Ingredients 1 ½ sticks unsalted butter 2 large egg yolks 2 teaspoons fresh lemon juice, plus more to taste Pinch of cayenne pepper Kosher salt and freshly ground pepper 1 pound jumbo asparagus, trimmed, bottom halves peeled Directions Melt butter in a small saucepan over medium heat; let cool about 5 minutes. Put egg yolks in a blender. With motor running, gradually add butter. Add lemon juice and cayenne; season with salt and pepper. (Sauce should be thick but fluid enough to drizzle from a spoon, and should form a pool, not a mound. If too thick, thin with warm water.) Season to taste with lemon juice, salt, and pepper. Sauce is best used immediately, but can be stored in a thermos about 30 minutes. Meanwhile, bring 1 inch salted water to a boil in a large straight-sided skillet. Add asparagus, in batches if needed to avoid crowding. Cook until crisp-tender, 3 to 4 minutes; drain. Serve warm or room temperature, with sauce. Originally appeared: Martha Stewart Living, April 2021 Rate It PRINT