Asparagus in Tarragon Hollandaise Sauce Good and Fancy!

Recipe by kiwidutch
READY IN: 15mins




  • Bring large pot of salted water to boil and choose a stainless steel mixing bowl that will sit on top of the pot without touching the water.
  • Cut off the bottom of asparagus spears where they turn light colored and tough. If asparagus is thick (which is how I prefer it), peel bottom 2/3 of each spear with a sharp vegetable peeler.
  • Whisk egg yolks in mixing bowl with lemon juice, water, salt and a few grindings of black pepper and set aside.
  • Boil asparagus until it's tender but still has some snap, 4 to 6 minutes. Test it by holding a spear by the bottom with tongs held horizontally; it should be limp and bend like a bow toward the floor.
  • When it's cooked, use tongs to remove asparagus from water and arrange on warm platter.
  • Put bowl of sauce ingredients on top of rapidly boiling water and whisk vigorously until it is very thick and foamy. This will take only 2 to 3 minutes and you will easily be able to sense the point when the sauce becomes custardy and fully cooked.
  • Whisk in butter and, when it's incorporated, add tarragon.
  • Pour sauce over asparagus, or pass it separately in a serving bowl, and serve right away.