Green asparagus with hollandaise sauce – a quick and easy recipe

Asparagus season is officially here, and I couldn’t be more excited! As soon as those fresh green stalks start popping up, I start craving light, flavorful spring meals. This easy recipe for Green Asparagus with Baby Potatoes and Creamy Hollandaise brings together tender-crisp asparagus, melt-in-your-mouth baby potatoes, and a velvety homemade hollandaise that is pure heaven on a plate!

Treat yourself and your family to this dreamy spring trio:

• Green Asparagus: Crisp, delicious, and packed with fresh spring nutrients.
• Tender baby potatoes: cooked to perfection and packed with flavor.
• Rich, creamy hollandaise sauce: the ultimate topping—homemade and absolutely delicious.

With my easy step-by-step instructions, you’ll have this dish on the table in no time—perfect for a quick weeknight dinner or a cozy weekend gathering with friends.

Bring a little taste of spring right to your plate!

Why You’ll Love This Recipe:

• The ultimate dish for asparagus season.
• Quick, easy, and totally foolproof for cooks of any skill level.
• Light, fresh, and seriously delicious.
• Naturally vegetarian and easily adapted for vegan diets.
• 100% gluten-free.
• A total crowd-pleaser that the whole family will love.

Pro Tips for Success

Use fresh, high-quality ingredients for the best possible flavor.

Keep an eye on your asparagus so it doesn’t get mushy—you want it perfectly tender-crisp!

Serve it with sliced ham or smoked salmon for a satisfying meal.

Garnish with fresh chopped parsley for a bright pop of flavor.

Feel free to play around with different herbs and seasonings in your hollandaise sauce.

Swap the water for a splash of dry white wine to give your hollandaise an extra layer of richness.

Recipe Variations

This dish is super easy to customize! Here are a few fun ways to switch things up:

• Swap the green asparagus for white asparagus if you prefer a milder flavor.
• Use your favorite potato varieties, like baby Yukon Golds or red potatoes.
• Level up the hollandaise with extra herbs, a dash of lemon zest, or a pinch of cayenne.
• Garnish with fresh chopped parsley for a bright pop of fresh flavor.

What Ingredients Do You Need for Green Asparagus with Hollandaise Sauce?

• 14 oz (400 g (approx. 14 oz)) baby potatoes
• 1.1 lbs (500 g (approx. 17.5 oz)) green asparagus
• 3 ½ cups (800 g (approx. 28 oz)) water
• 1 ½ tsp salt

For the Hollandaise Sauce:

• ½ cup (125 g (approx. 4.5 oz)) butter, cubed
• 1 tbsp water or dry white wine
• 1 tsp lemon juice
• 2 egg yolks
• ¼ tsp salt
• 1 pinch black pepper

Optional Extras:

• Sliced ham (cooked or cured)
• Fresh parsley

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

How to Make Green Asparagus with Hollandaise Sauce

Instructions:

Wash the baby potatoes and place them into the simmering basket.

Trim or snap off the woody ends of the asparagus.

Place the butterfly whisk flat in the Varoma® dish and layer the asparagus spears on top. (Pro tip: Placing the butterfly whisk under the asparagus keeps more steam vents clear, which allows for much better steam circulation!).

Sprinkle the asparagus with ½ tsp salt.

Next, add the water and 1 tsp salt to the mixing bowl. Insert the simmering basket, place the Varoma® on top, and cook for 25 min / Varoma® / speed 1.

Set the Varoma® aside, remove the simmering basket, and keep both covered to stay warm.

Drain the water from the mixing bowl and move on to making the hollandaise sauce.

To start, add the butter to the mixing bowl and melt for 4 min. / 70°C (160°F) / speed 2. Transfer the melted butter to a small bowl and set aside.

Now, insert the butterfly whisk attachment. Add the water (or wine), lemon juice, egg yolks, salt, and pepper to the mixing bowl and heat for 2 min. / 70°C (160°F) / speed 4.

Next, whip for another 4 min. / 70°C (160°F) / speed 4, slowly drizzling the melted butter onto the mixing bowl lid so it trickles past the measuring cup cap in a thin stream right onto the spinning blades.

Finally, remove the butterfly whisk and serve the sauce immediately alongside the fresh asparagus and baby potatoes.

Enjoy!

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.

Happy cooking!

If you loved this quick recipe for green asparagus with Hollandaise sauce, you might also enjoy my recipe for baked Kaiserschmarrn (Austrian shredded pancakes)—it makes the ultimate dessert! 🙂

Cheers,
Christoph

Have you tried this recipe?
If you liked my recipe or if you have any questions or tips about the recipe, please leave a comment and rate the recipe with 5 stars. Tag your picture on Instagram with @thermokoch.de so that I can see it 🙂

Green asparagus with hollandaise sauce

The dish is super easy and quick to prepare in the Thermomix® and perfect for a delicious spring meal.

Author: Christoph

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Cook-modePrevent screen from giong dark.

Prep time 20 minutes mins

Cook time 30 minutes mins

Course Main course

Cuisine German

Difficulty Easy

Servings 2

Calories 705 kcal

Ingredients

  

1x2x3x

• ▢ 400 g Potatoes Baby potatoes (approx. 14 oz)
• ▢ 500 g Green asparagus (approx. 17.5 oz)
• ▢ 800 g Water (approx. 28 oz)
• ▢ 1 ½ Tsp Salt

For the hollandaise sauce:

• ▢ 125 g Butter in pieces (approx. 4.5 oz)
• ▢ 15 g Water or white wine (approx. 0.5 oz)
• ▢ 1 Tsp Lemon juice
• ▢ 2 Egg yolk
• ▢ ¼ Tsp Salt
• ▢ 1 Pinch Pepper

In addition (optional):

• ▢ Ham
• ▢ fresh parsley

Instructions

 

• 400 g (approx. 14 oz) Potatoes
  Wash the baby potatoes and put them in the simmering basket.
• 500 g (approx. 17.5 oz) Green asparagus, 1 ½ Tsp Salt
  Cut off the woody ends of the asparagus. Place the butterfly whisk in the Varoma® and place the asparagus spears on top. (Inserting the butterfly whisk into the Varoma® leaves more steam slots free, which improves steam circulation). Sprinkle the asparagus with ½ teaspoon of salt.
• 800 g (approx. 28 oz) Water, 1 ½ Tsp Salt
  Then add water and 1 teaspoon of salt to the mixing bowl, attach the simmering basket, place the Varoma® on top and cook 25 min. / Varoma® / level 1.
• Set the Varoma® down, remove the cooking baskets and keep both warm.
• 800 g (approx. 28 oz) Water
  Pour off the water and continue with the preparation of the hollandaise sauce.
• 125 g (approx. 4.5 oz) Butter
  Place the butter in the mixing bowl and melt 4 min. / 70°C (160°F) / level 2. Then remove the butter from the mixing bowl.
• 15 g (approx. 0.5 oz) Water or white wine, 1 Tsp Lemon juice, 2 Egg yolk, ¼ Tsp Salt, 1 Pinch Pepper
  Now insert the butterfly whisk. Add the water (or wine), lemon juice, egg yolk, salt and pepper to the mixing bowl and heat 2 min. / 70°C (160°F) / level 4.
• 125 g (approx. 4.5 oz) Butter
  Then whip 4 min. / 70°C (160°F) / level 4. Slowly pour the melted butter onto the mixing bowl lid so that it flows in a thin stream past the measuring cup and onto the running blade in the mixing bowl.
• 400 g (approx. 14 oz) Potatoes, 500 g (approx. 17.5 oz) Green asparagus
  Finally, remove the butterfly whisk and serve the sauce immediately with the asparagus and baby potatoes.

Notes

• If you like the asparagus even more firm to the bite, you can shorten the cooking time.
• If the sauce becomes too thick, you can dilute it with a little water or white wine.
• The hollandaise sauce should be served immediately, otherwise it may curdle.

Private notes

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Nutrition

Calories 705 kcal

Keywords Asparagus, Seasonal, Spring

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