Orange Hollandaise Asparagus

Taylor, Taylor Takes a Taste

Easter Brunch. Here in the South, it is a time spent with close family and friends. You travel to a certain relative’s house every year and eat the same traditional side dishes. But if you getting tired of eating the same meal every year, why not try something new?

Did you know that a rich and buttery hollandaise is a perfect topper to any spring vegetable? Not only that, but when you are able to make it in a blender, add orange, and pour it over asparagus, you have just created a new Easter side dish that is sure to become a family tradition.

This sauce is best to serve immediately after making, but can be held for a short while in a double boiler over low heat.

Asparagus with Orange Blender Hollandaise
By Taylor
Serves 8-10


1 1/4 cups (2 1/2 sticks) unsalted butter
4 large egg yolks
1 tablespoon fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
1/4 teaspoon kosher salt
Pinch cayenne pepper
2 pounds asparagus, blanched and cooled


Warm glass blender container by filling with hot water. Let sit, while prepping other ingredients.

In a medium pot over medium heat, heat butter until it begins to foam. Once foaming, remove pot from heat and set aside to cool.

Empty glass blender and thoroughly dry. Add egg yolks, juices, and zest. Blend for about 15 seconds while adding melted butter in a slow steady stream, trying not to add the milk solids that have sunk to the bottom of the pot.

Tip: If your food processor has a hole on the stopper for creating emulsions, pour butter through that into the blender to control the stream.

Once butter is incorporated, remove blender canister and pour sauce into a glass or ceramic bowl. Season with salt and cayenne. Serve immediately over prepared asparagus.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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2 thoughts on “Orange Hollandaise Asparagus

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  1. Pamela said:

    This sounds wonderful, BUT, the egg yolks are raw….not a great idea! pam

    • realbutter said:

      Hi Pam – you could always give pasteurized eggs a try in this recipe.