Steam until asparagus is tender, 5 to 10 minutes depending on thickness.
Melt the butter in the microwave or stove.In a blender or emulsion blender, add the egg yolks, lemon juice, Dijon & salt. Blend for 5 seconds until combined.
With the blender on medium speed, slowly add in the hot butter until it’s emulsified.
Pour the hollandaise sauce over asparagus or into a small bowl and serve while warm. Enjoy!
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