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Steamed Asparagus with Ghee Béarnaise Sauce

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes


  • 1/2 cup ghee
  • 1 tsp finely minced onion
  • 1 tbsp white wine vinegar
  • 2 fresh egg yolks beaten
  • 2 tbsp half and half
  • zest from one lemon
  • 1 tbsp lemon juice
  • 1 tsp fresh tarragon chopped
  • 1 tsp fresh parsley chopped
  • 1 pinch salt and black pepper
  • 1/8 tsp dry mustard
  • 1 pinch cayenne pepper
  • 1 bunch asparagus trimmed
  • shaved parmesan cheese


  • Add the ghee to a medium bowl and melt in the microwave at 20 second intervals until completely melted.
  • Add the onion and white wine vinegar. Whisk. Next, add the eggs very slowly and whisking vigorously to keep the eggs from scrambling. Next, whisk in the half and half, lemon zest, lemon juice, fresh tarragon, fresh parsley, salt, pepper, dry mustard, and cayenne pepper. Set the heat power setting on your microwave down to 50%, and microwave the mixture in 15 second intervals, whisking after each interval, until the sauce has slightly thickened. Cover the sauce with plastic wrap and place the sauce in the fridge for at least an hour. It will continue to thicken as it chills.
  • Meanwhile, prepare your asparagus. Add a couple tablespoons of water to a shallow pan and bring to a simmer. Add the asparagus and cover. Reduce the heat to medium low and steam the asparagus for about 2 minutes or until bright green. Alternatively, you may use a steamer pot and basket.
  • Top the asparagus with the ghee béarnaise sauce and sprinkle with shaved parmesan cheese. Serve immediately and enjoy!