Asparagus with Hollandaise Sauce

By á-708

Ingredients

• Sauce:
• 1/4 lb (110 g) butter
• 3 egg yolks
• 2 Tbs (30 ml) lemon juice
• Salt and white pepper to taste
• A pinch of cayenne pepper (optional)
• Asparagus:
• 1 1/2 - 2 lbs (675 - 900 g) asparagus, trimmed
• 1 recipe Blender Hollandaise Sauce (see above)

Details

Servings 4

Preparation

Step 1

Blender Hollandaise Sauce

(Note: This recipe does not multiply well. If you need more than 1 cup make two separate batches rather than a double batch.)

Melt the butter over a low flame until it begins to bubble. Remove from heat. Put the egg yolks, lemon juice, salt and white pepper in the container of an electric blender. Cover and blend on high speed for about 5 seconds. Remove the cover and add the butter in a slow stream, blending at high speed for approximately 30 seconds more. The sauce should be smooth with no traces of unincorporated butter. If it is not, replace the cover and continue blending until the butter is completely incorporated, scraping the sides of the blender (with the motor off) if necessary. Makes about 1 cup (250 ml).

Steam the asparagus until tender but still firm and bright green in color. Transfer to a serving platter and spoon the Hollandaise sauce over them. Serves 4 to 6.