Fresh Asparagus with Blender Hollandaise


Serving 4, this delicious spring recipe is from Peggy Fiandaca, co-owner of LDV Winery in Arizona.


ON BIG BLEND RADIO: Get a Taste of May on this episode of our “Wine Time with Peggy” podcast. Hear about spring growth in the LVD Winery vineyard, Peggy’s wine term of the month, and special events and new wine releases in the tasting room. Of course, we always chat about seasonal food and wine pairings, and Peggy’s latest recipe as featured below. Watch here on YouTube or download the podcast on PodBean.

Ingredients –
1 bunch of asparagus

2 egg yolks

Juice of ½ large lemon or one small lemon

4 oz. unsalted butter (you can use salted butter, just do not add more salt)

Salt and pepper to taste

Cayenne pepper (optional)


Directions –

Clean asparagus stems. Bring salted water to boil in a pan large enough to hold asparagus. Add asparagus and cook until al dente.

Make Hollandaise: Place butter in a saucepan and slowly bring to a simmer. Watch it, you do not want it to brown or come to a full boil. Place egg yolks into a blender. When the butter is melted. Add the lemon juice to the yolks in the blender and pulse until blended. With the blender lid on and running on medium speed, slowly pour all the hot butter into the egg/lemon mixture through the hole in the blender lid. The sauce should begin to thicken. Turn off the blender and salt/pepper to taste. Pulse to incorporate.


To Serve –

Plate the asparagus and spoon hollandaise over the vegetables. Sprinkle with cayenne pepper.


Wine Recommendation –

Asparagus is a vegetable that is hard to pair with wine. However, with the richness of the hollandaise the LDV Winery Viognier should work nicely. The 100% Viognier offers bright fruit flavors with an exceptional acid balance that will pair beautifully with the hollandaise.


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About the Author:

Peggy is the co-owner and brand manager of LVD Winery in Arizona.

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