- Cooking Time: 20-25
- Servings: 6–8
- Preparation Time: 10
- 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
- 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 ⅓ cup blanched almonds.
NotesThis Hollandaise sauce is also good for making Eggs Benedict.