Asparagus with Bearnaise Sauce

Melissa Williamson


My husband loves asparagus and I make him some once a while. It is so easy to fix it. They are so good and tasty.

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8 servings


10 Min


25 Min


egg yolks
1/4 c
3 Tbsp
tablespoons white wine or chicken broth
2 Tbsp
tarragon vinegar
2 tsp
minced shallot
2 1/2 tsp
minced fresh tarragon, divided
whole peppercorns, crushed
1/2 c
cold butter

Directions Step-By-Step

In a small heavy saucepan, whisk the egg yolks and water. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160°, about 20 minutes.
Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Strain and set liquid aside.
Cut cold butter into eight pieces; add to egg yolk mixture, one piece at a time, stirring after each addition until melted. Stir reserved liquid and remaining tarragon into prepared sauce. Serve immediately.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy