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.


★★★★★ 1 vote

8 servings
10 Min
25 Min


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  • 3
    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
  • 8
    whole peppercorns, crushed
  • 1/2 c
    cold butter

How to Make Asparagus with Bearnaise Sauce


  1. 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.

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About Asparagus with Bearnaise Sauce

Course/Dish: Vegetables
Other Tag: Quick & Easy

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