Asparagus with Easy Hollandaise Sauce

By LRay

Martha Stewart Living, April 2010
This easy-to-make version of hollandaise sauce eliminates the laborious task of whisking egg yolks -- the blender does all the work.

Ingredients

• 2 pounds jumbo asparagus, trimmed and peeled
• 3/4 cup (1 1/2 sticks) unsalted butter
• 3 large egg yolks
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• Pinch of cayenne pepper
• Pinch of freshly ground black pepper

Details

Servings 1
Adapted from partiesbykaci.com

Preparation

Step 1

Asparagus

Fill a large roasting pan 1/2 inch high with water. Place asparagus in an even layer in roasting pan; bring to a boil over medium-high heat. Cook, turning, until asparagus are crisp-tender, about 6 minutes. Drain asparagus and serve with hollandaise.

Sauce

Step 1

Melt butter in a saucepan over low heat and let cool slightly.

Step 2

Add egg yolks to the jar of a blender. While the motor is running, slowly pour in the melted butter. When all of the butter has been added, season with lemon juice, salt, cayenne, and black pepper. Blend to combine. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.


Step 3

The sauce is best if used immediately but can sit for about 30 minutes over hot water in a bain-marie or in a Thermos.