Grilled Asparagus Recipe with BBQ Hollandaise
An easy grilled asparagus recipe finished with a buttery BBQ inspired hollandaise sauce. Grill the asparagus over direct heat and serve with the BBQ hollandaise sauce.
Servings: 4 people
Cost: $10.00
Equipment
- 1 Sturdy Whisk
Ingredients
- 1 bunch asparagus, (Look for thicker stalks and trim off the fibrous end if needed. * See notes)
- 2 tablespoons extra virgin olive oil
- ½ tablespoon kosher salt
- ½ tablespoon coarse black pepper
BBQ Hollandaise
- 4 egg yolks (room temperature is best)
- 1 tablespoon juice of grilled lemon (regular lemon works too)
- ½ cup unsalted butter, melted (one stick)
- 1 tablespoon ultimate dry rub
Instructions
Grilled Asparagus
- Prepare Grill: Prepare the grill for direct grilling targeting 400 degrees Fahrenheit in the cooking chamber.
- Season Asparagus: Coat with olive oil, salt, and pepper.
- Grill Direct: Place the asparagus on the grill perpendicular to the grates (so they don’t fall through) over direct heat. Close grill and then grill for 3 – 6 minutes or when you see nice caramelization happen. Rotate the asparagus and grill the other side for additional 3 – 6 minutes. Once you see the color develop remove from the grill. The time will vary depending on how hot your grill is running and how thick your asparagus is.
- Serve: Plate and pour the hollandaise over the asparagus.
BBQ Hollandaise Sauce
- Simmer Water: Get a small sauce pan simmering. While it’s simmering, whisk the egg yolks and lemon juice in a large stainless steel bowl off the heat. The yolks and juice will combine and you’ll see the volume of the yolks increase about 30 to 40 percent, which is a good thing.
- Add Butter: Place the stainless steel bowl (with the egg yolk and lemon mixture) over the water pan (but remember, not touching the hot water), and start whisking, add 1/2 of the butter and continue to whisk to incorporate. The sauce will start to thicken. If the water is too hot, you’ll see the yolk start to form lumps, reduce heat if that happens and whish vigorously to separate. Add the remainder of the butter and then add the dry rub. Continue to whisk for two minutes over the pan of simmering water. The sauce will thicken and warm up at the same time. Then it’s ready to serve with the asparagus.
Notes
Prepping Asparagus: Rinse and dry the asparagus. The thicker end of the stalks, where they were harvested, will commonly harden up and have a more fibrous texture. The best way to prepare the asparagus is to hold one stalk, bend and see where it snaps. Once you’ve snapped one, you can generally use that as a guide for the remainder of your asparagus.
Chef’s Note on Hollandaise: The most important step is to avoid the water from being too hot. It’s better to slowly add heat so you don’t scramble the hollandaise. When whisking, use a larger whisk to allow for more aeration. If it hardens/cools while you are waiting for the asparagus, just add it back over the simmering water in the stainless steel bowl and whisk to loosen and warm up.
Nutrition
Calories: 352kcal | Carbohydrates: 6g | Protein: 6g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 887mg | Potassium: 275mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1850IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 3mg
