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Asparagus Hollandaise Puff

 Asparagus Hollandaise Puff
This impressive puff earns many "oohs" and "aahs" from brunch guests. It's relatively easy to make, so I don't mind serving it often. —Leslie Cunnian, Peterborough, Ontario
8 ServingsPrep: 15 min. Bake: 30 min.


  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 cup all-purpose flour
  • 1 cup (4 ounces) shredded Swiss cheese
  • 4 eggs
  • 1 envelope hollandaise sauce mix
  • 3/4 pound fresh asparagus (about 18 spears), trimmed
  • 4 ounces thinly sliced ham, julienned


  • In a large saucepan, bring the water, butter, salt and pepper to a
  • boil. Add flour and cheese; stir until a smooth ball forms. Remove
  • from the heat; let stand for 5 minutes. Add eggs, one at a time,
  • beating well after each addition. Continue beating until mixture is
  • smooth and shiny.
  • Spread dough over the bottom of a greased 10-in. quiche pan or pie
  • plate, forming a shell by pushing dough from center toward the
  • edges. Bake, uncovered, at 375° for 30 minutes or until puffed
  • around the edges and golden brown.
  • Meanwhile, prepare hollandaise sauce according to package directions.
  • Add 1/2 in. of water to a large skillet; add asparagus and bring to
  • a boil. Reduce heat; cover and simmer until crisp-tender, about 4

2 of 2

Asparagus Hollandaise Puff (continued)

Directions (continued)

  • minutes. Drain and keep warm.
  • Arrange ham and asparagus in center of puff. Drizzle with hollandaise
  • sauce. Serve immediately. Yield: 8 servings.