I’d say that I love asparagus for its bite and its vibrant green color, but let’s be real: sometimes, it just needs a really good sauce. But, when you find the right one, a simple side can become the star of the meal.
To be honest, for years I’ve been playing around with all sorts of sauces to find the perfect match to go with my asparagus and each one gives it a different flavor and a different personality. Butter-laden hollandaise to an acidic vinaigrette; the sauce is what makes it a star Sometimes the thing I like most about asparagus is that it takes on the flavors of so many different cuisines and taste profiles, which makes it such a great way to play around with flavors.
I want to offer up some of my personal tips and tricks that will take each one to its fullest potential.
From classics to thrillers, I promise you there’s a sauce here to make you fall in love with asparagus in a new way. Are you ready?
Let’s go!
The 10 Best Sauces for Asparagus and recipes
1. Hollandaise
Whenever I think about all-out sinful sauces I think of that creamy, yellow, buttery stuff that goes so well with eggs Benedict or steamed asparagus, the kind you make with yolks from eggs, melted butter and a bit of lemon juice. A bit of cayenne is a nice addition.
When I make it at home, it gives me a real foodie thrill.
Ingredients
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter (melted and hot)
- 1/2 teaspoon salt
- Pinch of cayenne pepper (optional)
Instructions
- In a heatproof bowl, whisk together the egg yolks and the lemon juice until the mixture is thickened and doubled in volume.
2. Bowl over pot of simmering (hot, not boiling) water so that the bottom of the bowl doesn’t touch the water.
3. Dribble in the hot melted butter in a slow, steady stream, whisking the egg mixture vigorously all the time, until all the butter is incorporated. The sauce will be thick and glossy.
4. Remove from heat and whisk in salt and cayenne pepper, if using.
5. Serve immediately over cooked asparagus. It can be kept warm by placing the bowl over warm water without any direct heat, to prevent separation.
2. Béarnaise
I think Béarnaise sauce goes with everything I’d ever want to eat; especially any butcher-paper-wrapped steak or grilled meat. For me, it’s a high-fibre array of ingredients like fresh tarragon, white wine vinegar and shallots, delicately aromatic and just a little sour.
The key ingredient I always add is the velvety, gentle emulsion of egg yolks and clarified butter.
The black pepper and a generous splash of lemon juice I add never hurt either.
Ingredients
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 2 tablespoons minced shallots
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh chervil, chopped (optional)
- 3 large egg yolks
- 1/2 cup unsalted butter, melted and warm
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
1. In a little jam pan with a lid, bring the white wine vinegar, white wine, shallot and half the chopped tarragon to a boil and simmer until reduced by half to about 2 tablespoons liquid. Strain and let cool.
2. Place egg yolks in heatproof bowl and set over pot of simmering water and whisk together with reduced vinegar mixture. Whisk until mixture is thickened and doubled in volume.
3. Remove the bowl from the heat and, whisking constantly, drizzle in the melted butter until the sauce is glossy and thick.
4. Season the sauce with salt, pepper, and lemon juice to taste.
5. Stir in the remaining chopped tarragon and chervil (if using).
6. Serve immediately drizzled over cooked asparagus or other vegetables.
3. Lemon Butter Sauce
When I think about how to improve a dinner meal with a kick of taste, one particular sauce comes in mind. It’s extraordinarily versatile, and for me, there’s nothing better than a lemon juice combined with fresh garlic and a pinch of butter.
You can also add a sip of white wine (optional) and a handful of parsley for a decent revamp.
Ingredients
- 1/2 cup unsalted butter
- 1 clove garlic, minced
- 1 lemon, juiced
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
1. In a small saucepan, melt the unsalted butter over medium heat.
2. Add the minced garlic and cook for roughly a minute, until fragrant but not browned.
3. Fold in the lemon juice and lemon zest, then season with salt and black pepper.
4. Allow the mixture to simmer for 2-3 minutes, stirring occasionally.
5. Remove from heat and stir in the chopped parsley.
6. Drizzle the lemon butter sauce over cooked asparagus and serve immediately.
4. Garlic Aioli
My favorite glug of creamy, garlicky sauce is great for asparagus. I find the most harmonious flavors in a few cloves of fresh garlic, a little lemon juice for a zinginess, and smooth sourness from that foundation of mayonnaise .
I’m fond of adding a hungry dollop of Dijon mustard to mine, a pinch of salt pulls it all together. A few simple ingredients can make lovely condiments.
Ingredients
1 cup mayonnaise
4 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Instructions
1. Whisk together the mayonnaise, garlic, lemon juice, Dijon mustard, salt and ground black pepper in a medium bowl.
2. Whisk the ingredients together until smooth and well-blended.
3. Cover with plastic wrap and chill in the refrigerator for 30 minutes (or longer, if you prefer) to meld the flavors.
4. Taste and adjust seasoning if necessary before serving.
5. Spread the garlic aioli on wholegrain rolls for a burger sauce, or use as a dip for steamed or roasted asparagus. Enjoy!
5. Balsamic Reduction
It’s great for spicing up all kinds of foods, I might start with a simple balsamic reduction: a combination of balsamic vinegar, brown sugar and honey, with maybe thyme or rosemary added. Sometimes I go with a garlic note for a little bite.
Ingredients
- 1 cup balsamic vinegar
- 2 tablespoons honey or brown sugar
- 1 garlic clove, minced (optional)
- 1 teaspoon fresh thyme or rosemary (optional)
- Salt and pepper to taste
Instructions
1. Combine the balsamic vinegar and honey (or brown sugar) in a little saucepan and bring to the boil.
2. If desired, add the minced garlic and fresh herbs to the mixture.
3. Stir the mixture occasionally and bring it to a gentle simmer.
4. Bring mixture to a simmer and reduce by half, until it’s syrupy, about 15-20 minutes.
5. Season with salt and pepper to taste.
6. Turn off the heat and let it cool before you drizzle it over grilled or roasted asparagus.
6. Parmesan Cream Sauce
Nothing I make in my kitchen is quite as satisfying as a sauce with Parmesan – heavy cream, Parmesan cheese freshly grated, a few slices of garlic; I think that is the ultimate sauce for any pasta, chicken or vegetables, but also goes great with Asparagus. Add a few tablespoons of butter and a pinch of black pepper and you are in heaven.
Ingredients
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
1. In a medium saucepan, melt the butter over medium heat. Add the minced garlic, stirring until fragrant, about 1 minute.
2. Add the heavy cream, and simmer gently, stirring rarely (the cream can catch and scorch if stirred too much).
3. Keeping the heat on low, gradually whisk in the grated Parmesan cheese. Stir until the cheese has melted and the sauce has thickened, making it creamy and luscious.
4. Season the sauce to taste with salt and black pepper and, if you’d like, a pinch of nutmeg.
5. Allow the sauce to simmer for 3-5 minutes, stirring frequently, until it is the consistency you desire.
6. Remove from heat and serve immediately over steamed or roasted asparagus.
7. Romesco Sauce
With its vibrant and smoky flavor, it’s easy to throw together and elevates almost anything it touches.
Start with roasted red pepper, tomatoes, almond and garlic to bring a deep, savory base, then add sherry vinegar and paprika for balance. To me, this is a must-have in my sauce repertoire.
Ingredients
- 3 roasted red bell peppers
- 2 medium ripe tomatoes, seeded and chopped
- 1/2 cup toasted almonds
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt to taste
- Freshly ground black pepper to taste
Instructions
1. Roast red bell peppers, chop the tomatoes, toast sliced almonds, and mince garlic, add a Tbsp extra virgin olive oil, 3 Tbsp red wine vinegar, ½ tsp smoked paprika. Pinch cayenne pepper
3. Process until smooth, scraping down the sides of the bowl occasionally.
4. Season with salt and freshly ground black pepper to taste.
5. Transfer the romesco sauce to a serving bowl.
6. Serve with freshly cooked asparagus spears, either warm or at room temperature.
8. Tahini Sauce
I tend to make it with rich, nutty toasted sesame seeds, fresh lemon juice to brighten it up, a bit of garlic, and a splash of water to thin it out.
Mine wouldn’t be a proper sauce without a little salt to perk up all the flavors.
Ingredients
1/2 cup tahini
1/4 cup warm water
2 tablespoons lemon juice
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon maple syrup or honey
1/4 teaspoon cumin
Salt to taste
Instructions
1. Place tahini in a medium bowl, then add warm water a little at a time, whisking after each addition until you achieve the consistency of smooth peanut butter.
2. Add the lemon juice, minced garlic, olive oil, and maple syrup (or honey). Whisk until smooth and creamy.
3. Stir in the cumin and a pinch of salt.
4. Taste and adjust the seasoning, adding salt or more lemon juice until it’s just how you like it.
5. Serve the tahini sauce drizzled over cooked asparagus or as a dipping sauce.
9. Brown Butter
When I desire those heady, nutty notes for a dish, I turn to brown butter. Brown butter is the simplest thing in the world: butter, a pinch of sea salt, and sometimes a scrape of vanilla extract for warmth.
You gently heat butter in a pan until it is a golden color and the pungent aroma is released. Really, it’s just butter.
Ingredients
- 1 stick (1/2 cup) unsalted butter
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced (optional)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
1. In a medium saucepan, heat the unsalted butter over medium heat.
2. Once the butter has melted, continue cooking it, swirling the pan occasionally.
3. Let the butter foam, then turn a nutty brown – about 5-7 minutes.
4. Turn off the heat, and then stir in the lemon juice, sea salt, and black pepper along with the minced garlic and parsley if using.
5. Pour the brown butter over cooked asparagus just before serving.
10. Mustard Vinaigrette
Ingredients
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 small shallot, finely minced
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
1. Whip together the Dijon mustard, white wine vinegar, honey, and minced shallot.
2. Drizzle in the extra virgin olive oil, whisking at all times, until the vinaigrette is thick and emulsified.
3. Season with salt and freshly ground black pepper to your taste.
4. Taste the vinaigrette and adjust seasoning if necessary.
5. Dress freshly cooked asparagus with mustard vinaigrette. Serve there and then for the most delicious, zingy side dish.
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