Asparagus and Hollandaise Sauce are a classic pairing perfectly suited as an elegant side dish or part of your Sunday brunch.
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ASPARAGUS WITH HOLLANDAISE SAUCE
Ingredients
- 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
Instructions
- 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. Happy eating, friends!
Notes
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.
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