Asparagus With Hollandaise

This Hollandaise sauce is really easy. Based on a recipe from the Barefoot Contessa.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 12  tablespoons unsalted butter
• 4  extra-large egg yolks, at room temperature
• 3  tablespoons fresh lemon juice
•  kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 2  pinches cayenne pepper
• 2  lbs fresh asparagus

Directions

1. Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.).
2. Break off the tough ends of the asparagus and, if they're thick, peel them. Blanch the asparagus in a large pot of boiling salted water for 5 to 10 minutes depending on their thickness, until cooked through but still al dente.
3. Pour the hollandaise sauce over the warm asparagus and serve.