Air Fryer Asparagus with Hollandaise Sauce
Crispy air-fried asparagus spears finished with creamy hollandaise made from egg yolks, melted butter, lemon juice, and Dijon mustard. Quick weeknight vegetable side that pairs with any protein. The asparagus develops a tender-crisp texture while the tangy sauce adds richness and depth.
Ingredients
- 1 pound fresh asparagus spears, trimmed
- 1 tablespoon extra virgin olive oil
- ½ cup butter
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- salt, pinch
- paprika, pinch
Instructions
- 1
Toss asparagus spears with olive oil in a large bowl to coat evenly
- 2
Add asparagus to air fryer basket, set temperature to 400°F, and cook for 7 minutes
- 3
While asparagus cooks, melt butter in microwave for about one minute
- 4
Combine egg yolks, lemon juice, Dijon mustard, salt, and paprika in a blender and pulse a few times
- 5
Add melted butter to blender and blend immediately to emulsify
Tips
Add melted butter to blender immediately after removing from microwave to avoid cooking the egg yolks
Trim tough woody ends from asparagus before cooking for better texture
Good to Know
Hollandaise best served fresh; asparagus stores separately in refrigerator up to 3 days
Asparagus can be trimmed and stored in refrigerator up to 2 days; prepare hollandaise just before serving
Serve asparagus immediately after cooking while warm; spoon hollandaise over top or serve on the side
Common Mistakes
Do not let hollandaise sit before blending to avoid egg yolks cooking from residual butter heat
Do not skip trimming asparagus to avoid tough, woody texture in finished dish