Steamed Asparagus with Hollandaise Sauce

Asperges Sauce Hollandaise


Preparation info

  • Difficulty


  • Serves


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

This easy spring recipe brings together lightly steamed asparagus with delicate, buttery Hollandaise. In France, you will typically find white asparagus, which has a thicker and tougher stalk than the green asparagus more common in the United States. If you are using green asparagus in place of white, reduce the steam time. You can also add steamed baby potatoes to give more substance to this side dish, or any other young spring vegetables that you find at the market.


  • 2 medium bunches (about 600 grams) asparagus (white or green—adjust steam time depending), washed and with tough ends cut or snapped off (if the stalks are very tough, use a vegetable peeler to remove outer skin)
  • Hollandaise Sauce
  • Optional: 3 cups (300 grams) baby potatoes, or other young spring vegetables, peeled and roughly chopped



Fill a large pot halfway with water and bring to a boil. Add asparagus (and spring vegetables, if using them) in a steamer basket and cover. Steam for 13–15 minutes (5–7 minutes if using green asparagus) until slightly tender. Remove from heat and let cool. Arrange on separate plates and drizzle with hollandaise sauce. Serve immediately.