Recipes

Steamed Asparagus With Pesto Hollandaise
  • Ingredients
  • 3 egg yolks
  • 1-1/2 tablespoons fresh lemon juice
  • 1/8 teaspoon salt
  • 1/4 cup melted butter
  • 1/4 cup Classic Basil Pesto (page 17)
  • 1 pound of fresh asparagus
Directions
  1. Whisk together egg yolks, lemon juice, and salt
  2. Melt the butter in a double boiler Add the pesto to the butter, whisking constantly
  3. Slowly add the egg yolk mixture to the hot butter and pesto mixture
  4. Whisk continuously until thoroughly blended
  5. Taste and adjust for seasoning
  6. Serve immediately over steamed asparagus
  7. It is best to use the sauce immediately because the green color fades if the sauce is held
  8. Makes about 3/4 cup.


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