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Asparagus with Hollandaise
Serves 4-8
12 tablespoons (1 1/2 sticks) unsalted butter
4 extra-large egg yolks, at room temperature
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 pinches of cayenne pepper
3 pounds fresh asparagus
Kosher salt
Melt the butter in a small saucepan. Place the egg yolks, lemon jyice, 1 1/2 teaspoon salt, the pepper, and cayenne in the jar of a blender. Blend for 15 seconds. With the blender on, slowly pour in the hot butter and blend for 30 seconds, until the sause is thick. Leave it in the blender at room temperature for up to 1 hour. If it is made in advance add 1 tablespoon of hop tap water and blend for a few seconds before serving.
Remove the tough bottom of the asparagus stalks. If they are thick, peel the stems halfway yp the stalk. Blanch the asparagus in a large pot of boiling salted water for 5 to 10 minutes, depending on their thickness, until cooked through but still al dente. Remove to a platter with tongs or a wire skimmer and sprinkle with salt. Pout the hollandaise sauce over the warm asparagus and serve.
Serves 4-8
12 tablespoons (1 1/2 sticks) unsalted butter
4 extra-large egg yolks, at room temperature
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 pinches of cayenne pepper
3 pounds fresh asparagus
Kosher salt
Melt the butter in a small saucepan. Place the egg yolks, lemon jyice, 1 1/2 teaspoon salt, the pepper, and cayenne in the jar of a blender. Blend for 15 seconds. With the blender on, slowly pour in the hot butter and blend for 30 seconds, until the sause is thick. Leave it in the blender at room temperature for up to 1 hour. If it is made in advance add 1 tablespoon of hop tap water and blend for a few seconds before serving.
Remove the tough bottom of the asparagus stalks. If they are thick, peel the stems halfway yp the stalk. Blanch the asparagus in a large pot of boiling salted water for 5 to 10 minutes, depending on their thickness, until cooked through but still al dente. Remove to a platter with tongs or a wire skimmer and sprinkle with salt. Pout the hollandaise sauce over the warm asparagus and serve.
