Asparagus with Hollandaise Sauce

Bring one inch of water to a simmer in the bottom of a double boiler or large saucepan. Bring a kettle to a boil. 

Whisk lemon juice and egg yolks in the top of the double boiler or metal bowl. Adjust heat under the double boiler so the water is at a gentle simmer. Set bowl over the simmering water in the double boiler or saucepan and whisk until the egg mixture is steaming hot and thickening, but not curdling along the edge, about 1 to 2 minutes. 

Remove the egg mixture from the heat and whisk in Cabot Unsalted Butter. Then whisk in Cabot Plain Greek Yogurt, a little at a time, until smooth. Whisk in Tabasco, salt, pepper and lemon zest.

Pour boiling water from the kettle over the asparagus in a large saucepan. Set over high heat, and simmer until the asparagus is bright green and crisp tender, about 3 to 4 minutes. Drain well and serve with the hollandaise.

Need more delicious asparagus recipes? Try our tasty Roasted Asparagus Salad with Toasted Cheddar next! Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this asparagus with hollandaise recipe. If you have a chance, please rate and review it!