Asparagus With Bearnaise Sauce

Asparagus With Bearnaise Sauce is the ultimate way to welcome spring to your table-whether you're hosting Easter brunch or just treating yourself to something a little fancy. The tender asparagus, buttery creamy texture of Béarnaise, and crispy shallots for an umami boost make every bite an irresistible mix of flavours and crunch. This slightly fussy yet elegant dish is perfect as a starter or a light side for any spring celebration!

Jump to:

• A Sophisticated Starter For Easter Table
• Ingredient Notes
• But What Is Béarnaise Sauce?
• Step-By-Step Method
• Serving Ideas
• More Delicious Starter Recipes
• Asparagus With Bearnaise Sauce

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A Sophisticated Starter For Easter Table

Spring is the perfect time of year for asparagus, and when paired with a rich, herby sauce like Béarnaise, it feels effortlessly elegant. I don't know about you, but Easter is a big deal in your house and it's more about fresh, elegant meals, and less about chocolate eggs for us.

Love asparagus? Try these other asparagus dishes too!

Ingredient Notes

There are three elements to this dish: crispy fried shallots, bearnaise sauce and asparagus itself. Here's everything you'll need:

For Crispy Shallots

• shallots: we used banana shallots, a.k.a. echalion shallots, but regular shallots will work just fine. 
• salt. 
• frying oil: we used vegetable oil. 

For Bearnaise Sauce

• white wine vinegar. 
• lemon juice: may be replaced with more white wine vinegar, if you don't have any lemon handy. 
• tarragon: leaves stripped, herb stems discarded. You may replace up to ⅓ of tarragon with chervil. 
• shallots: we used Echalion shallots (a.k.a. Banana Shallots), but regular shallots are great too. 
• egg yolks: from large eggs. 
• unsalted butter: melted. 
• salt and black pepper. 

For Asparagus

• asparagus tips: these are just like thin spears of asparagus but without the woody ends. Asparagus spears don't soften enough in the pan, unless you shave the stalks with a vegetable peeler first. 
• butter: or olive oil. 
• a pinch of salt and black pepper. 

Step-By-Step Method

Let's jump into the details!

Step 1: Make Crispy Shallots

1. Peel your shallots, and slice them very thinly crosswise.

2. Place them in a colander, sprinkle with salt and mix well, to that the shallot rings separate from each other. Set them aside for 8-10 minutes for the salt to draw moisture out.

3. Spread the shallot rings onto a piece of kitchen towel, then place another sheet of paper towel on top and dab the shallots gently to remove extra moisture.

4. Heat oil in a shallow pan or frying pan. To test if the oil is hot enough, drop one piece of shallot in and, if lots of bubbles form around it immediately, it is ready.

5. Drop the sliced shallots into the hot oil, and stirring little and often allow them to fry for 4-5 minutes over medium heat, until medium golden brown (they will not feel crispy in oil, and they will continue to darken after you take them out, so don't leave them in too long).

6. Using a slotted spoon, remove the fried shallots from the oil onto a plate lined with paper towels to absorb excess oil.

7. Leave the shallots to cool down to room temperature and crisp up in a dry place.

Step 2: Make Bearnaise Sauce

1. Place the sliced shallots, half of the tarragon, vinegar and lemon juice in a small saucepan over medium-low heat. Once bubbling around the edges, cook the mixture for approximately 4-5 minutes, until reduced by half.

2. Strain the vinegar mixture through a fine-mesh sieve, pressing down with the back of the spoon. Let the reduction cool down. Discard the solids.

3. In the meantime, melt the butter over low heat in a separate saucepan. Once melted, pour it into a small jug, and leave undisturbed. The milk solids should sink to the bottom.

4. Place a heatproof bowl over a bain-marie (a.k.a. double boiler, a pot with boiling water - make sure the bottom of the bowl doesn't actually touch the hot water).

5. Beat the large egg yolks and the cooled down vinegar reduction in the bowl over the bain-marie until the mixture thickens and coats the back of a spoon.

6. Then remove it from the heat and gradually, in a steady stream, pour the melted butter into the egg mixture, whisking vigorously and continuously. Leave out the milk solids at the bottom of the jug. Whisk your bearnaise sauce until the butter is well combined into the egg yolk mixture and the sauce looks smooth and glossy.

7. Finally, stir in the rest of the tarragon, season with salt and pepper and serve immediately.

Step 3: Pan-Fry Asparagus

1. Melt the butter in two large wide-based frying pans (you can do it in batches, whilst keeping cooked asparagus in a warm oven). Alternatively, you can make roasted asparagus. 

2. Add the asparagus, so that they are in a single layer. Season with salt and black pepper, and fry over medium-high, tossing once in a while for 4-5 minutes. Asparagus is cooked when the thickest part of the stalk is tender, but not "floppy". 

Step 4: Assemble

1. Using a pair of tongs, place the asparagus on plates. Pour the freshly made bearnaise sauce, and scatter crispy shallots on top. Serve immediately.

Serving Ideas

In our household, this asparagus recipe is always a starter to our special meal, be it Easter or Christmas, or Valentine's Day. 

However, it makes a perfect side dish to grilled steak or baked lemon salmon too. The creamy sauce pairs equally well with fish and various cuts of beef. 

What is more, skip the Hollandaise sauce, and serve your Eggs Benedict with Asparagus and Bearnaise instead!

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