Asparagus with Dairy-free Hollandaise Sauce

Asparagus with Dairy-free Hollandaise Sauce

  • Serves: 4
  • Prep Time: 00:10
  • Cooking Time: 00:05

Asparagus spears of goodness served with Hollandaise sauce is an easy but impressive side dish. Asparagus is an excellent source of folate for immune health. I've made a dairy-free hollandaise sauce as no one should miss out on this tasty creamy sauce. I've added a small pinch of turmeric for colour as we have omitted the butter. Don't stop at just serving with asparagus, hollandaise is also delicious over broccoli, cauliflower, green beans or Brussel sprouts. You can also use this sauce with poached eggs or salmon. I've used an immersion blender stick to make the sauce as I found it did a better job than my blender.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 2 bunches asparagus, trim of 2cm of the woody ends
  • 3 Tbsp coconut oil
  • 2 Tbsp olive oil, mild flavour
  • 3 Lge egg yolk(s), room temperature
  • 1 Tbsp warm filtered water
  • 1 Tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 tsp paprika
  • 1/3 tsp fine sea salt, or to taste
  • 1/8 - 1/4 tsp turmeric, (for colour only as butter was omitted)


Place a large pot or frying pan of water and a pinch of salt on to boil while you make the sauce.

Heat the coconut oil and olive oil in a small saucepan over low-medium heat to warm-up but not overly hot.

Add the egg yolks, lemon juice, warm water, mustard, paprika, salt and turmeric to a jar or jug and blend with an immersion blender stick to combine.

Pour the heated oils into a small jug with a spout. With the blender stick running in the egg mixture, slowly pour in the hot oil in a thin steady stream. Blend for approximately 40 - 50 seconds until the sauce has thickened.

Meanwhile, place the prepared asparagus spears into simmering water and cook for 3 minutes until al dente and still bright green in colour. Drain and pat dry with paper towel.

To serve, place the asparagus on a serving dish or divide between four plates and spoon over the hollandaise sauce and finish with a sprinkle of paprika. Serve immediately.


Asparagus is a unique vegetable. Researchers have identified 100 phytonutrient compounds in asparagus. The nutrient-rich way of cooking asparagus is a quick simmer or saute to minimize any loss of vitamins or minerals.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

olive oil

The olive fruit of the olive tree is pressed and crushed to released the oil. Healthy fats like olive oil are essential for brain function and to transport vitamins and minerals throughout our bodies. This is a delicious oil to drizzled over salads and vegetables.

egg yolk(s)

Poultry egg yolk is a major source of vitamins and minerals. It contains all of the egg's fat and nearly half of the protein. Vitamins A, D, E and K are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D. Egg yolk is at times separated from the white and used in cooking for mayonnaise, custard, hollandaise sauce etc.

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.

Dijon mustard

Mustard is a condiment made from various varieties of seeds from the mustard plants (white or yellow mustard, brown or Indian mustard and black mustard). The seeds are ground to make different kinds of mustard. Dijon mustard is made when ground into a paste with added ingredients like water, salt, lemon juice and flavours and spices. It is a much milder mustard and is excellent to add to sauces and dressing.


Paprika is a spice made from grinding dried mild and sweet red chili peppers. Paprika is used to add colour and flavour to a dish. It has a sweet pungent flavour and distinct bitter aftertaste. Even just a small sprinkle of paprika can deliver antioxidants and nutrients like, Vitamin A, E and B6, also iron. I purchase an organic paprika made by 'Simply Organic' (from Paprika is a nightshade.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.


Turmeric is a perennial plant of the ginger family, the rhizomes are used fresh or boiled then dried in hot ovens after which they are ground into a deep yellow powder. Turmeric is an essential ingredient of Indian curries and gives mustard its yellow colour. Turmeric is a natural antibiotic and is used to treat inflammation and digestive disorders.