Asparagus with Hollandaise Sauce
Ingredients
The asparagus
-
1
pound
asparagus, trimmed
-
1
tablespoon
water
-
to taste
salt and pepper
The Hollandaise Sauce
-
4
ounces
salted butter
-
2
large
egg yolks
-
½
teaspoon
Dijon mustard
-
1-2
teaspoons
freshly squeezed lemon juice (or white vinegar)
-
1-2
pinch
cayenne pepper
-
1-2
pinch
white pepper
Instructions
- Prepare the asparagus by cutting off 1 inch from the bottoms and peeling the stalks if they are thick, or snapping the ends off if they are thin.
- Place the asparagus in a microwave-safe bowl with 1 tablespoon of water, cover, and cook on high for 1½ to 2½ minutes, then drain.
- Alternatively, blanch the asparagus in boiling water until crisp-tender, then drain and keep warm.
- For the Hollandaise sauce, add egg yolks, 1 tablespoon of water, 1 teaspoon of lemon juice, and Dijon mustard to a blender.
- Melt the butter in a frying pan over medium heat, then increase the heat to medium-high and swirl until the solids begin to brown.
- Slowly pour the hot brown butter into the blender while blending, leaving the solids behind.
- Add cayenne and white pepper to the blender, blend to combine, and adjust seasoning with more lemon juice, salt, or pepper as needed.
- Pour the Hollandaise sauce over the asparagus and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
248
Total fat
26g
Total carbohydrates
3g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
You might also like