Asparagus with Green Herb Hollandaise Sauce

By JimMac

Ingredients

• Green herb Hollandaise Sauce:
• 3/4 lb. green asparagus
• 3/4 lb. white asparagus
• (you can use all green if white isn't available)
• 3 egg yolks
• 1 to 2 Tbl. freshly squeezed lemon juice, or to taste
• 1/4 tsp. coarse salt
• Pinch of fresh ground pepper
• 1 Tbl. chopped fresh flat-leaf parsley
• 1 Tbl. chopped fresh dill
• 1/4 lb. (1 stick) unsalted butter, melted until foamy

Details

Servings 8

Preparation

Step 1

How to make it

Trim the asparagus so that they are all the same length. Remove any tough outer skin with a vegetable peeler.
Blanch the asparagus in a large pot of boiling water until just tender, 3 to 5 minutes. Drain well and keep warm while preparing the sauce.
To Make The Hollandaise:
Combine all ingredients except the butter in a blender and mix well. With the motor running at high speed, add the hot butter through the top of the blender, one drop at a time, until mixture is smooth and thoroughly blended.
Place the asparagus on a serving platter and top with the hollandaise sauce.