Recipe by Estee Kafra

Grilled Asparagus with Hollandaise Sauce

Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Egg

Ingredients

Hollandaise Dressing

  • 4 tablespoons Gefen Light Mayonnaise

  • 1 tablespoon mustard

  • 2 teaspoons fresh lemon juice + 1 teaspoon fresh lemon zest

  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves, cleaned and finely chopped)

  • chopped fresh chives, to garnish

Asparagus

  • 1 pound asparagus

  • 1 to 2 tablespoons extra-virgin olive oil

  • kosher salt

  • freshly ground black pepper

  • 3 sprigs fresh thyme, cleaned

Directions

1.

To make the Hollandaise Dressing, mix together all ingredients in a bowl, cover and refrigerate until just before serving time.

2.

Cut off both the top and bottom of each asparagus spear. Remove the small triangles at the top of each stalk with either a sharp knife or vegetable peeler to free the asparagus from any bugs that could potentially be hiding under them. Wash thoroughly and pat dry.

3.

Arrange asparagus in a single layer on a greased baking pan and brush with oil. Sprinkle generously with kosher salt and freshly ground black pepper. Place thyme sprigs on top of asparagus.

4.

Right before serving, preheat oven to broil. Broil asparagus about four inches away from heating element until tender and slightly browned, eight to 10 minutes, shaking pan at half time to turn the spears.

5.

Cool slightly, top with Hollandaise, and serve.

Notes:

The easiest way to clean asparagus is to simply peel it. With a light hand, remove only a thin layer of skin. This will create a tender texture and help the asparagus cook more evenly.
Grilled Asparagus with Hollandaise Sauce

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