Asparagus With Hollandaise

Recipe by Bev I Am
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READY IN: 16mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook asparagus in a large pot of boiling salted water until just tender, about 3-6 minutes.
  • Transfer with tongs to a colander.
  • While asparagus is cooking, bring a 3 quart saucepan one-third full of water to a boil.
  • Whisk together yolks, water, and lemon juice in a small (1-quart) saucepan.
  • Place saucepan in a larger pot of boiling water, and whisk egg yolks until they begin to thicken.
  • Immediately remove yolks from heat and whisk in half of butter.
  • Return saucepan to boiling water and whisk (the sauce will become creamy).
  • Remove from heat and whisk in remaining butter.
  • Return pan to boiling water, whisking until sauce is thickened slightly.
  • Remove from heat and whisk 15 seconds more.
  • Season with salt and pepper.
  • Serve sauce over asparagus.
  • Cook's note: Yolks in this recipe may not be cooked fully.
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