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| Asparagus with Hollandaise Sauce | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: prep 15 min- cook 20 min Difficulty: easy Serving Size: 4 |
3 egg yolks 2/3 cup butter, melted Small pinch of cayenne pepper Juice of 1/2 lemon 32 asparagus spears 1/3 cup kosher or coarse salt |
| Instructions: | |
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FOR THE SAUCE: Whisk the egg yolks with 4 tablespoons of water in the top of a double boiler until foamy. Place over simmering water and continue whisking over low heat until the mixture is thick and you can see the trail made by the whisk. Remove the top pan from the heat and gradually add the butter, whisking constantly. Once all the butter has been incorporated, strain the sauce and season with salt to taste, a dash of cayenne pepper and the lemon juice. Keep the sauce warm over warm water. (If preferred, a food processor can be used to make the sauce. Whisk the egg yolks and water and, with the motor running, add the melted warm butter to the processor in a thin stream.) Bring a large pan of water to a boil. Use a vegetable peeler to remove the outer layer from the lower two thirds of the stem of each asparagus spear. Line up the spears of asparagus and tie into bundles of eight. Add the kosher or coarse salt and then the asparagus bundles to the water. Reduce the heat and simmer for 10 minutes, or until the tips are tender. Remove and drain on paper towels. Remove the string and arrange each bundle on a warm serving plate. Coat with some of the hollandaise sauce and serve immediately. | |
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