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Grilled Asparagus With Citrus Hollandaise

Cook Time 15 Minutes

Serves 4 as a side

  • 1 pound fresh asparagus, woody ends trimmed
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Olive oil

For the citrus hollandaise

  • 6 large egg yolks
  • Kosher salt, for seasoning
  • 1 large lemon, juiced, about 1 tablespoon
  • 1 cup salted butter, melted and cooled
  • 1 small blood orange, zested and juiced
  • Hot sauce, to taste

Heat a grill to medium high heat. Toss the asparagus with salt, pepper, and olive oil. Grill until tender, about 3 to 5 minutes, depending on the thickness of the stems.

 

In a large jar or blender cup, combine the egg yolks, lemon juice, and a pinch of salt. Add your stick blender, we’re using our blazing fast Ninja Foodi Power Mixer, and pulse to combine. With the blender running gradually add the melted butter and blend until smooth. Add the blood orange juice and give a few more swift pulses. Taste the sauce and season with more salt and a few dashes of hot sauce as desired.

 

Serve over the asparagus with lots of orange zest.
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Grilled Asparagus With Citrus Hollandaise

Author Mark & Fey
Print Pin
Keyword asparagus, hollandaise, Ninja, side dishes
Cook Time 15 minutes
Servings 4

Ingredients

  • 1 pound fresh asparagus woody ends trimmed
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Olive oil

For the citrus hollandaise

  • 6 large egg yolks
  • Kosher salt for seasoning
  • 1 large lemon juiced, about 1 tablespoon
  • 1 cup salted butter melted and cooled
  • 1 small blood orange zested and juiced
  • Hot sauce to taste

Instructions

  • Heat a grill to medium high heat. Toss the asparagus with salt, pepper, and olive oil. Grill until tender, about 3 to 5 minutes, depending on the thickness of the stems.
  • In a large jar or blender cup, combine the egg yolks, lemon juice, and a pinch of salt. Add your stick blender, we’re using our blazing fast Ninja Foodi Power Mixer, and pulse to combine. With the blender running gradually add the melted butter and blend until smooth. Add the blood orange juice and give a few more swift pulses. Taste the sauce and season with more salt and a few dashes of hot sauce as desired.
  • Serve over the asparagus with lots of orange zest.