Asparagus with Gluten Free Hollandaise Sauce

As a child my mother served the family asparagus with mayonnaise on the side for dipping. I suppose it was a busy mother’s quick solution to asparagus with hollandaise sauce. Don’t get me wrong. It was delicious and I still use this myself! It hides the bitter taste of asparagus, especially for kids. However, asparagus with gluten free hollandaise sauce is such a treat!

Gluten-Free Asparagus with Hollandaise Sauce


Yield: Serves 4-6

Gluten-Free Asparagus with Hollandaise Sauce

This strong flavored vegetable is tolerated by many, especially when with hollandaise sauce. A great vegetable to serve your guests or picky eaters.


  • 1 lb. fresh asparagus, ends removed* (thin ones are more tender)
  • 4 egg yolks
  • 1 teaspoon cream of tartar
  • 1 teaspoon gluten-free apple cider vinegar (or lemon juice)
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1 teaspoon agave syrup (optional)
  • Sea salt and white pepper, to taste (use white pepper, if possible, so it will not be seen)


  1. To cook the asparagus, either steam your asparagus in a colander over boiling water, covered; or boil in a large skillet until tender, 15-30 minutes, depending upon your tastes.
  2. To make the hollandaise sauce, have all ingredients ready prior to beginning the hollandaise sauce. It's best to begin this sauce once your asparagus are almost cooked.
  3. Turn the burner on medium-low, add butter and melt. Remove from burner (but do not turn it off) and let the butter cool for just a bit while you do the next step.
  4. In a separate bowl whisk together egg yolk, vinegar, cream of tartar, salt and pepper.
  5. Add egg mixture to pan and whisk rapidly and continuously.
  6. Return to the burner and continue to whisk until thickened.
  7. Serve immediately, by topping each plated portion with a bit in the center of the asparagus. Set more aside in a gravy boat or other container for guests to help themselves.


*Sometimes it can be difficult deciding how much of the tough ends to remove from asparagus. If you bend the asparagus at the end. The toughest part should snap off. If it doesn't, move up a bit and allow it snap off there.

Traditionally, hollandaise sauce is made with vinegar alone or with lemon juice, but I do not care for the taste of one high in vinegar and am allergic to lemons, thus the alternative choices. You need something with a high acidic value. The crunchier your veggies, the more nutrition it will retain.

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