Steamed Asparagus with Simple Hollandaise Sauce
Stalk Talk
LISA GRENTZ, MS, RDN, CD/LDN, FAND
This month we are featuring asparagus, just in time for Easter, so let’s talk stalks! Did you know that Washington, California, and Michigan produce the most asparagus in the United States? It can take up to three years from the time asparagus is planted until the first crop is harvested, but once fully mature, this perennial vegetable produces tender crops annually for up to 20 years.
Asparagus grow as a stem up from the ground and spears are harvested when they are between 6 and 10 inches long. Spears emerge in early spring with the average harvest lasting 70-80 days. During the peak of harvest, stalks are cut daily.
Asparagus can dry out quickly so it should be cooked within a couple of days of purchasing. To store asparagus to maintain freshness, keep them bundled, trim an inch off the bottom of the stalks, wrap a moist paper towel around the stem ends or stand upright in a jar filled 1-2 inches with water, and store in the refrigerator until ready for use.
Asparagus can be prepared many ways including grilled, roasted, steamed, stir-fried, or boiled. For maximum retention of nutrients, asparagus should be cooked just long enough to retain its bright color. Overcooking can result in a mushy texture and loss of some nutritional benefits.
Tossing asparagus with a creamy Hollandaise sauce is a quick and easy side dish for any weeknight meal and fancy enough to feature on your table for Easter brunch.
Steamed Asparagus with Simple Hollandaise Sauce
Yield: 1 cup of sauce
1 bunch asparagus spears, ends trimmed
½ cup mayonnaise
½ cup full-fat plain Greek yogurt
1 tsp. yellow mustard
1 tsp. lemon juice
Fresh parsley, chopped (optional)
Instructions
In a large skillet, add just enough water to just cover the bottom of the pan and heat over medium heat. Add asparagus, cover, and let steam for about 5 minutes, or until the asparagus is tender and easily pierced with a knife.
While the asparagus is steaming, prepare the hollandaise sauce. Place remaining ingredients in a small saucepan and cook on low heat for 5 minutes or until heated through, stirring constantly.
Place hot steamed asparagus on a platter. Spoon sauce over the asparagus and serve. If desired, garnish with chopped fresh parsley.
Notes
Asparagus cooking time will vary depending on the thickness of the asparagus spears. Very thin spears could take as little as 2-3 minutes to steam.