Asparagus and Hollandaise Sauce


User Avatar
Member since 2014
No Video

Serves 6–8 | Prep Time 10 | Cook Time 20-25

Why I Love This Recipe

This Hollandaise sauce is also good for making Eggs Benedict.


Ingredients You'll Need

2 lbs asparagus, fresh
4 egg yolks
2 sticks (½ lb) butter, in chunks
½ tsp sea salt, or to taste
Pinch cayenne pepper
Pinch white pepper (optional)
2 tbsp lemon juice, freshly squeezed or water
⅓ cup almonds


Directions

Snap the tough ends off the asparagus. The ends may be discarded, or reserved to flavor a vegetable stock.


Steam asparagus until tender (not mushy) and drain. Asparagus should be a bright green rather than an olive color. The length of cooking time depends on how young the asparagus shoots are when harvested, and their size.


Serve with the following Hollandaise sauce.


In a saucepan, beat egg yolks over low heat for about 5 minutes. The eggs should become heated, but if the temperature nears a boil, the eggs will scramble. If the mixture is not hot enough, the sauce may be too thin and is more likely to separate.


The sauce is ready when, with a stroke of the whisk, you will see the clean bottom of the pan.


On the lowest heat setting, add the chunks of butter, one at a time, and beating after each addition. Stir in the salt, pepper, cayenne and lemon juice.


Pour sauce over asparagus and sprinkle with 1⁄3 cup blanched almonds.


Note: This Hollandaise sauce is also good for making Eggs Benedict.


Questions, Comments & Reviews



More Great Recipes: Dairy | Eggs | Fruit | Gluten-Free
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11274 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart