Grilled Asparagus with Tarragon Mousseline Sauce

  • Preparation 15 MIN
    Cooking 15 MIN
  • Servings 6



  1. To grill the asparagus, see note.

Hollandaise Sauce

  1. In the top part of a double boiler, off the heat, whisk the lemon juice with the egg yolks. Place over a pan of simmering water and whisk until the mixture is warm. Add the butter, one piece at a time, whisking constantly.
  2. The butter should be completely melted before each addition. It is important to never boil the sauce. Remove from the heat and let cool. Season with salt and pepper. Stir in the whipped cream and tarragon.
  3. Top the grilled asparagus with the mousseline sauce. Serve as an appetizer or side dish.


Since I tried oven-roasted asparagus, a few years ago, I almost always prepare it this way. This cooking method is simple and keeps the asparagus taste at its finest. For roasting, simply place the trimmed asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Placed in the highest position of the oven under the broiler until al dente, about 6 to 8 minutes, depending on the size of the asparagus. Shake the baking sheet from time to time. Yum! If you want to grill the asparagus, thread some asparagus on a skewer, just below the tip, and about 2.5-cm (1-inch) from the base. These asparagus rafts prevent them from slipping through the grate. Since I love asparagus with butter, I prepared a hollandaise sauce that can be modified and married to several other dishes. The remaining sauce can be refrigerated. Drop a spoonful on a grilled fish fillet or a poached egg. The sauce will melt over the warm fish or egg. Divine!

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 325  
Total Fat 33 g  
Saturated Fat 20 g  
Sodium (salt) 205 mg  
Carbohydrates 5 g  
Fibre 2 g  
Protein 4 g