Asparagus with Hollandaise Sauce
1 bunch asparagus; (stalks peeled optional)
3 egg yolks (room temperature)
1/2 teaspoon of Salt
1/8 teaspoon of white pepper
1 tbsp of lemon juice (up to 2 tbsp)
1 cup of unsalted clarified butter (2 sticks)
hot water; to thin sauce accordingly
PLEASE wash asparagus to remove any soil or sand.
Trim off bottom of stems by about 1 to 2 inches.
In a large skillet that can hold the spears without crowding, bring about 1/2 inch of water to a rapid boil.
Season the water with salt and add the asparagus.
Cook the asparagus until it is crisp tender.
The amount of time needed will vary depending on how thick your asparagus stalks are and what your definition of crisp tender is.
I use large asparagus stalks and cook them for just 3-4 minutes.
Drain the asparagus and set aside.
Prepare Blender Hollandaise Sauce:
Heat the blender container to room temperature prior to making the sauce by filling with hot tap water and allow to sit until needed.
Clarify the butter by melting it in a small sauce pan, over a medium-high flame, until the butter foams, becomes clear and reaches 150 degrees F. Be careful not to burn the butter. Remove from heat. The butter will cool and should be approximately 140 degrees F. prior to blending.
When ready to prepare the sauce, pour the water out of blender.
In the blender combine the egg yolks, salt, pepper and 1 tablespoon lemon juice.
Blend the egg yolk mixture on high for several seconds until you have a smooth mixture.
Either remove center cap of blender lid or carefully remove lid with blender still running. Pour the clarified butter into the egg mixture in a slow, steady stream until all is incorporated and the hollandaise sauce will be formed.
As sauce thickens add a teaspoon of hot water at a time to help prevent the sauce from thickening too much.
The sauce should be light and fluffy.
Taste the sauce and adjust the seasoning with additional lemon juice, salt and/or pepper.
Pour Hollandaise Sauce over top of cooked Asparagus, garnish with lemon wedges and serve.
WARNING #1 When hollandaise is made in a blender, the eggs do not cook. If you are wary of salmonella or raw eggs, this recipe is not for you.
That said, a credible hollandaise can be made with pasteurized eggs.
WARNING #2 Because of the raw eggs, leftovers should be refrigerated very promptly and used within one or two days.
Pairs Well With
Here is a good side dish to compliment almost any meal. (If you have adverse reactions to uncooked eggs, do not make the hollandaise sauce according to this recipe)