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Asparagus with Hollandaise Sauce

March 12, 2021

Steamed asparagus on a white plate topped with hollandaise sauce and black pepper. Next to the plate is a jar of Primal Kitchen Hollandaise Sauce.

With delicate flavor and a tender green hue, asparagus best represents the spring season's crop of invigorating produce. Asparagus with hollandaise sauce appears on platters at Easter brunches and springtime cook-outs; it’s a culinary sign of warm afternoons to come spent playing horseshoe, bocce, tag, or frisbee barefoot in the grass.

Steam or poach the asparagus until just fork tender and vibrantly emerald. Overcook the asparagus, and you’ll have wilted, mushy stalks that will drown in any sauce imposed upon it.

To hoist a sunny, rich sauce like hollandaise, you need a firm foundation. Even grilled or roasted asparagus tossed with olive or avocado oil, salt, and pepper proves too assertive for hollandaise sauce’s golden velvet cape. Like a Victorian queen who wore a sturdy corset beneath her elegant gown, asparagus provides the stable base for sparkly embellishment.

Ready this seasonal side dish in less than 15 minutes with our jarred Hollandaise Sauce. Made with cashew butter, Primal Kitchen Hollandaise Sauce contains no dairy but all of the smooth, bright, acidic, rich flavors you expect.

5 Steps to Perfectly Steamed Asparagus

First, prepare the asparagus. Wash and dry the stalks. Cut the rough stems off the bottom of the spears. If the spears are thick, you may want to peel off the outer layer to reveal the younger skin underneath.

If you have a pot with a steamer basket:

  1. Fill the bottom of the pot with water and place over medium-high heat.
  2. When the water comes to a boil, place the steamer basket over the boiling water and add the asparagus spears.
  3. Place a lid on top and steam the asparagus until tender, about five to 10 minutes. Total cook time depends on the thickness of the asparagus.
  4. Remove from the basket and season with salt and pepper, if desired.

If you don’t have a pot with a steamer basket:

  1. Fill the bottom of a pot with about an inch of water and place over medium-high heat.
  2. When the water comes to a boil, add the asparagus. Cook the asparagus until tender, about five to 10 minutes.
  3. Remove from the pan and place on clean kitchen towels to drain excess water.
  4. Season with salt and pepper, if desired.

Frequently Asked Questions About Hollandaise Sauce

Hollandaise sauce is not only tricky to perfect at home, but it also prompts people to ask common questions about this delicate sauce. Check out our answers to the most commonly asked ones.

Close up shot of a white plate of steamed asparagus topped with Primal Kitchen Hollandaise Sauce. On top of the asparagus with hollandaise sauce is cracked black pepper.

What Are the Differences Between Mayo, Béarnaise, and Hollandaise Sauce?

The most important fact about all three sauces (well, at least the most important point to us): they’re undeniably delicious. All three condiments include egg as an emulsifier or ingredient that permits fat and acid to combine into a homogenous sauce.

Traditional hollandaise sauce includes egg, butter, and acid (white wine or vinegar and lemon juice); béarnaise sauce builds on this recipe but adds shallots and tarragon. Mayo includes oil, vinegar, and egg.

How Long Does Hollandaise Sauce Last in the Refrigerator?

Store leftover homemade hollandaise sauce in an airtight container in the refrigerator for two days. Use the double boiler method to reheat gently (remember, this sauce is a bit finicky): Place a metal bowl over a pot of simmering water and add the hollandaise sauce. Stir frequently until the sauce is warm (not hot). Remove from the heat and serve.

Can You Get Food Poisoning from Hollandaise Sauce?

Homemade or restaurant-made hollandaise sauce often contains not-fully-cooked egg yolks, which can raise the risk of possible foodborne illness.

Primal Kitchen Hollandaise Sauce contains organic egg powder, which is pasteurized. The pasteurization process entails heating the egg powder for a specific time at a minimum required temperature that makes it safe for consumption without cooking or baking the egg powder before use.


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