Asparagus and Hollandaise Sauce are a classic pairing perfectly suited as an elegant side dish or part of your Sunday brunch.
Prep time: 10 minutes
Cook time: 5 minutes
- 1 pound fresh asparagus spears
- 4 egg yolks
- 1 tablespoon lemon juice
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted
For the asparagus:
Pour 1-inch water into large saucepan. Fit steamer basket into saucepan. Bring water to a boil.
Trim asparagus by breaking off tough ends. Place asparagus in steamer basket. Cover and steam until asparagus are just slightly tender, about 3-5 minutes. Transfer to serving platter.
For the Hollandaise sauce:
Place egg yolks, lemon juice, cayenne pepper and salt in blender and blend for 20-30 seconds. With blender running, slowly drizzle in hot butter and continue blending until sauce has thickened.
Drizzle or spoon Hollandaise sauce over asparagus.
ORANGE & FIELD TIP: If you prefer to roast your asparagus, do so by tossing them in a few tablespoons of oil, sprinkling with salt and pepper and baking them in a 425°F oven for about 10 minutes.