25 Sauces for Asparagus That Will Elevate Your Veggie Game

ByBenjamin

I’ve attached a video for every recipe below from my favorite home cooks.

Sauces for Asparagus

Nothing transforms a simple plate of asparagus like the right sauce. From rich hollandaise to zesty lemon garlic aioli, these sauces can elevate your asparagus dishes and turn them into a culinary delight. Imagine your crispy, tender asparagus adorned with a luscious Parmesan cream or a tangy mustard sauce—each bite bursting with flavor.

You might be drawn to the classic hollandaise for its creamy, buttery richness. Maybe you prefer a lighter touch with a lemony zest or the savory tang of mustard. Whatever your taste, there’s a perfect sauce waiting to complement your asparagus. Experimenting with different flavors can make even the most basic dish exciting and keep your taste buds entertained.

Now, let’s dive into the various sauces you can pair with asparagus to enhance your meals.

Lemon-Caper Dipping Sauce

Ingredients:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon olive oil
  • 2 tablespoons capers, drained and chopped
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper

Instructions:

  1. Mix the mayonnaise and sour cream in a medium bowl.
  2. Add the olive oil and stir until combined.
  3. Fold in the chopped capers and lemon juice.
  4. Sprinkle in the dried thyme and black pepper, and mix well.
  5. Cover the bowl with plastic wrap.
  6. Refrigerate for at least 30 minutes to let the flavors blend.
  7. Serve chilled with roasted or steamed asparagus. Enjoy!

Garlic Butter Sauce

Ingredients:

  • 1 tablespoon butter
  • ¼ cup almonds
  • 4 cloves garlic, sliced
  • 1 tablespoon parsley, chopped
  • Lemon zest from half a lemon
  • Red pepper flakes
  • Black pepper
  • Juice from half a lemon

Instructions:

  1. Melt the butter in a large pan over medium heat.
  2. Add the sliced almonds and garlic to the pan.
  3. Cook until the almonds turn light brown and the garlic becomes crisp, about 5 minutes.
  4. Stir in the parsley, lemon zest, red pepper flakes, and black pepper.
  5. Squeeze the lemon juice into the pan, mixing everything well.
  6. Remove from heat and spoon over your cooked asparagus.

Hollandaise Sauce

Ingredients:

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted and hot
  • Salt (to taste)
  • Dash of cayenne pepper (optional)

Instructions:

  1. Blend egg yolks and lemon juice in a blender on medium speed for 20-30 seconds until the mixture lightens in color.
  2. Turn the blender down to the lowest setting.
  3. Slowly drizzle in the hot melted butter while the blender is running.
  4. Continue blending for a few seconds until the butter is fully incorporated.
  5. Add salt to taste and a dash of cayenne pepper if you like.
  6. Taste the sauce and adjust the seasoning if needed.

Enjoy your rich and creamy Hollandaise sauce over fresh asparagus!

Béarnaise Sauce

Ingredients

  • 2 tablespoons white wine vinegar
  • 2 tablespoons white wine
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon tarragon stems, chopped
  • 1/2 teaspoon black peppercorns
  • 3 large egg yolks
  • 1 cup unsalted butter, melted
  • Salt to taste
  • 1 tablespoon fresh tarragon, chopped

Instructions


  1. Reduce Liquid: In a small saucepan, mix vinegar, wine, shallots, tarragon stems, and peppercorns. Simmer on medium heat until reduced to about 1 and 1/2 tablespoons of liquid. Strain into a bowl.



  2. Whisk Egg Yolks: Put egg yolks and 1 tablespoon of water in another saucepan. Whisk constantly over low heat until egg yolks are thickened and light.



  3. Combine Mixtures: Slowly add the reduced liquid into the egg yolks, whisking continuously.



  4. Add Butter: Gradually add the melted butter in a thin stream while whisking. The sauce should become thick and smooth.



  5. Season: Add salt to taste and stir in chopped tarragon. Serve immediately while warm.


Enjoy your delicious Béarnaise Sauce with asparagus!

Gribiche Sauce

Ingredients

  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped gherkins or cornichons
  • 2 tablespoons capers
  • Salt and pepper to taste

Instructions


  1. Cook the Eggs: Place the eggs in a small saucepan. Cover with cool water by an inch. Bring to a boil, then cover and remove from heat. Let sit for 7 minutes.



  2. Prepare Other Ingredients: While the eggs cook, chop the gherkins and capers. Set aside.



  3. Separate the Eggs: Once the eggs are cooked, peel them. Separate the yolks from the whites. Chop the whites finely and set aside.



  4. Make the Saucy Base: In a large bowl, whisk together the mustard and vinegar. Slowly whisk in the olive oil until fully combined.



  5. Combine Ingredients: Add the chopped egg whites, gherkins, and capers to the bowl. Mix well.



  6. Season to Taste: Add salt and pepper as needed. Serve immediately or refrigerate.


Lemon-Herb Sauce

Ingredients

  • 1 cup vegetable broth
  • 2 tablespoons lemon juice
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Bring the vegetable broth to a boil in a small saucepan.
  2. Add the lemon juice and reduce the heat to medium.
  3. Simmer until the liquid reduces by half, about 5 minutes.
  4. Lower the heat to low and whisk in the butter until melted.
  5. Add the parsley, dill, salt, and pepper.
  6. Stir well and cook for another 2 minutes.
  7. Remove from heat and let stand for 1 minute before serving.

Enjoy your Lemon-Herb Sauce with asparagus!

Creamy Garlic Sauce

Ingredients:

  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Optional: pinch of red chili flakes

Instructions:

  1. Melt the butter in a medium skillet over medium heat.
  2. Add minced garlic and sauté until fragrant, about 1-2 minutes.
  3. Pour in the heavy cream, stirring gently.
  4. Let the mixture simmer on medium-low heat for 5-7 minutes, until it starts to thicken.
  5. Stir in the grated Parmesan cheese until melted and well combined.
  6. Season with salt, pepper, and chili flakes if using.
  7. Remove from heat and pour over your cooked asparagus.

Italian Dipping Sauce

Ingredients:

  • 1 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon finely chopped fresh basil (optional)

Instructions:

  1. In a medium bowl, combine the mayonnaise and minced garlic.
  2. Add the lemon juice, olive oil, and balsamic vinegar.
  3. Mix well until all ingredients are fully combined.
  4. Season with salt and freshly ground black pepper to taste.
  5. For a touch of freshness, stir in the finely chopped basil.
  6. Serve immediately with fresh or lightly steamed asparagus. Enjoy!

Asian-Inspired Dipping Sauce

Ingredients:

  • ¾ cup dashi (Japanese soup stock)
  • 3 Tbsp soy sauce
  • 2 Tbsp mirin
  • 2 tsp sugar
  • 2 cloves garlic, crushed
  • 2 Tbsp miso
  • 2 Tbsp toasted sesame oil
  • 4 Tbsp mirin
  • 2 Tbsp rice vinegar (unseasoned)
  • Kosher salt (optional)

Instructions:

  1. Combine the dashi, soy sauce, mirin, and sugar in a small saucepan.
  2. Bring the mixture to a simmer and let the sugar dissolve completely.
  3. Turn off the heat and let it cool.
  4. Grind the toasted sesame seeds in a pestle and mortar.
  5. Add the crushed garlic, miso, soy sauce, toasted sesame oil, mirin, and rice vinegar to the sesame seeds.
  6. Mix well until combined.
  7. Check the taste and add kosher salt if necessary.
  8. Pour the sauce into a mason jar for easy serving.

Tarragon Sauce

Ingredients:

  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh tarragon, chopped
  • Salt and pepper to taste

Instructions:


  1. Sauté the minced garlic in a pan over medium heat for 30 seconds.



  2. Add the white wine and let it cook for another 30 seconds.



  3. Pour in the chicken broth and bring it to a boil. Let it reduce by half.



  4. Stir in the heavy cream, honey, and lemon juice.



  5. Add the fresh tarragon and season with salt and pepper.



  6. Cook for an additional 2-3 minutes, stirring continuously, until the sauce thickens.



  7. Remove from heat and serve over cooked asparagus.


Chive Sauce

Ingredients:

  • 1/4 cup chopped fresh chives
  • 1/2 cup unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:


  1. Melt the butter in a small saucepan over medium heat.



  2. Add the chopped chives to the melted butter. Cook, stirring occasionally, for 2-3 minutes until the chives soften.



  3. Stir in the fresh lemon juice, salt, and black pepper.



  4. Cook for another minute, then remove the saucepan from the heat.



  5. Pour the chive sauce over the cooked asparagus and serve immediately.


Dill Sauce

Ingredients:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup plain yogurt
  • 2 oz cream cheese, softened
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Place the mayonnaise, sour cream, yogurt, and cream cheese in a mixing bowl.
  2. Add the chopped dill, parsley, lemon zest, lemon juice, minced garlic, salt, and pepper.
  3. Use a whisk to blend all the ingredients until smooth and creamy.
  4. Taste and adjust seasoning if necessary.
  5. Serve immediately or refrigerate for later use.

Mustard Sauce

Ingredients

  • 2 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. In a bowl, mix the mayonnaise, olive oil, white-wine vinegar, and Dijon mustard.
  2. Season the mixture with a pinch of salt and pepper.
  3. Stir well until the sauce is smooth and creamy.
  4. Drizzle the mustard sauce over steamed or roasted asparagus before serving.

Balsamic Glaze Sauce

Ingredients:

  • 1 pound asparagus
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 1/4 cup shredded Parmesan cheese

Instructions:


  1. Preheat your oven to 400°F (200°C).



  2. Prepare the asparagus. Arrange them on a baking sheet and coat with olive oil. Season with salt and pepper.



  3. Roast in the oven for about 12 minutes, until they are tender.



  4. Melt the butter in a small saucepan over medium heat.



  5. Add balsamic vinegar and soy sauce to the melted butter, stirring to combine.



  6. Cook the sauce for a few minutes, letting it simmer until it thickens slightly.



  7. Remove the asparagus from the oven and transfer it to a serving dish.



  8. Drizzle the balsamic glaze over the roasted asparagus.



  9. Sprinkle Parmesan cheese on top before serving.


Enjoy your asparagus with this flavorful balsamic glaze sauce!

Chimichurri Sauce

Ingredients:

  • 1 cup parsley, chopped
  • ½ cup olive oil
  • ¼ cup vinegar (sherry or red wine)
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 3 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. In a medium-sized bowl, combine parsley, olive oil, vinegar, oregano, red pepper flakes, and minced garlic.
  2. Mix well until the ingredients are fully blended.
  3. Add salt and pepper to taste, starting with about ¼ teaspoon each.
  4. Adjust seasoning as needed and let the sauce sit for a few minutes to allow the flavors to meld.
  5. Serve over roasted or grilled asparagus.

Ranch Sauce

Ingredients:

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 packet ranch dressing mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley (optional)
  • 1 tablespoon chopped fresh dill (optional)
  • 1-2 tablespoons milk (to thin, if needed)

Instructions:

  1. In a medium bowl, mix the sour cream and mayonnaise until smooth.
  2. Add the ranch dressing mix along with garlic powder, onion powder, and black pepper.
  3. Stir well to combine all the ingredients.
  4. If using, add in the chopped parsley and dill.
  5. If the sauce is too thick, add 1-2 tablespoons of milk until you reach your desired consistency.
  6. Refrigerate for at least 30 minutes to let the flavors meld.
  7. Serve the ranch sauce chilled, paired with roasted or steamed asparagus.

Bleu Cheese Sauce

Ingredients:

  • 1 cup cream cheese
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 cup blue cheese

Instructions:


  1. In a small saucepan, steam asparagus for 13-15 minutes or until crisp-tender.



  2. While the asparagus is steaming, whisk the cream cheese, milk, and salt over low heat until smooth.



  3. Stir in the blue cheese and heat through.



  4. Top the steamed asparagus with the bleu cheese sauce and serve immediately.


Green Goddess Sauce

Ingredients:

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup fresh parsley leaves
  • 2 tablespoons tarragon leaves
  • 2 tablespoons chives
  • 2 tablespoons lemon juice
  • 2 garlic cloves
  • 1 anchovy fillet
  • Salt and pepper to taste

Instructions:

  1. Combine all the ingredients in a food processor.
  2. Process until the mixture is smooth and vibrant green.
  3. Taste the sauce and add salt or pepper if needed.
  4. Transfer the sauce to a bowl and refrigerate until ready to use.

Tip: This dressing will keep well in the fridge for 5 to 7 days.

Avocado Sauce

Ingredients:

  • 1 ripe avocado
  • 1 clove of garlic, minced
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Water (to thin, if needed)

Instructions:

  1. Cut the avocado in half and remove the pit. Scoop the flesh into a blender.
  2. Add the minced garlic, lime juice, and olive oil.
  3. Blend until smooth. If the sauce is too thick, add water a little at a time until you reach your desired consistency.
  4. Season with salt and pepper.
  5. Pour the sauce over warm roasted asparagus and serve.

Sour Cream Sauce

Ingredients

  • 1 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh dill, chopped

Instructions

  1. In a medium bowl, add the sour cream.
  2. Pour in the lemon juice and stir to combine.
  3. Mix in the garlic powder, salt, and black pepper.
  4. Add the fresh dill, stirring until it is evenly distributed.
  5. Taste and adjust the seasoning as needed.
  6. Serve the sauce over your cooked asparagus.

Greek Yogurt Sauce

Ingredients

  • 1 cup plain Greek yogurt
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Pepper, to taste
  • Olive oil, for drizzling

Instructions

  1. Prepare the Yogurt: In a mixing bowl, add the Greek yogurt.
  2. Add Flavor: Mix in the minced garlic, fresh dill, lemon juice, salt, and pepper.
  3. Whisk: Whisk until creamy and smooth.
  4. Adjust Seasoning: Taste and adjust the salt and pepper if needed.
  5. Finish: Drizzle with a bit of olive oil before serving.

Enjoy your Greek yogurt sauce with roasted asparagus!

Cilantro Sauce

Ingredients

  • 1 cup fresh cilantro leaves
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 clove garlic
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Instructions

  1. Place cilantro leaves, sour cream, mayonnaise, garlic, and lime juice in a food processor or blender.
  2. Blend until smooth and creamy.
  3. Season with salt and pepper to taste.
  4. Transfer to a container and refrigerate until ready to use.

Ginger Sauce

Ingredients

  • 1 tablespoon grated ginger root
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1/4 cup water

Instructions

  1. Heat Oil: In a pan, heat the vegetable oil until it’s hot but not smoking.
  2. Add Ginger and Garlic: Stir-fry the grated ginger and minced garlic for about 30 seconds.
  3. Mix Cornstarch: In a small bowl, mix the cornstarch and water until smooth.
  4. Combine and Cook: Add the soy sauce to the pan, then stir in the cornstarch mixture.
  5. Thicken Sauce: Cook until the sauce thickens, stirring constantly.

Aioli Sauce

Ingredients:

  • 2 cloves of garlic, minced
  • 1 large egg yolk
  • 1 cup of olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions:


  1. In a bowl, mix the minced garlic and egg yolk together until well combined.



  2. Slowly add the olive oil, a little at a time, while constantly whisking. The mixture will start to thicken and emulsify.



  3. Once all the oil is incorporated, stir in the lemon juice.



  4. Season with salt and pepper to taste.



  5. Serve the aioli with your cooked asparagus for a delicious combination.


Benjamin Happy Muncher
Benjamin
CEO at Happy Muncher | benjamin@happymuncher.com | Website | + posts

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.

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