Garlic Braised Asparagus with Tahini Hollandaise Sauce

I saw this recipe which got me craving Hollandaise Sauce.  However I never use butter in my cooking so I didn’t have any on hand, and didn’t really feel like buying it for this recipe. Tahini has a nice creamy texture and is oil based, so I figured it could probably stand in the place of butter just fine.  And I was correct 🙂 Although it does taste a bit different, the Tahini doesn’t dominate it works well with the lemon & egg. This is a really easy side dish to whip up.


  • 1 Bunch Asparagus, bases trimmed and cut in half
  • Oil
  • 2 Cloves Garlic Minced
  • 1/2 T Apple Cider Vinegar
  • Water
  • 2 Egg Yolks
  • Juice of 2 Lemons (or more to taste)
  • 1 T Tahini
  • 1 t Cayenne


  1. Start by braising your Asparagus. Heat Oil over medium high heat and add in your Asparagus and Garlic.  Cook until lightly browning around the edges, stirring occasionally to cook evenly.  Then add Apple Cider Vinegar and Enough water to braise (about 1/2 inch pooling at bottom of pot). Cover and lower temperature and cook until water is just about gone.
  2. Meanwhile prepare your Hollandaise Sauce. (However you want to wait until your Asparagus is close to being done so you can serve this hot together, otherwise tahini will being to solidify as it cools and you’ll need to reheat it).  Separate out just yolk of two eggs (I preserve the whites and make something out of them, don’t waste!). Add yolks to a blender and add a dash of cayenne.  Heat your Tahini well, add oil if your tahini is pretty solidified and add hot Tahini to your blender and blend for about a minute.
  3. Remove your Braised Asparagus with a slotted spoon if any liquid remains. Plate and pour your Hollandaise over the braised Asparagus and serve!