Hollandaise With Fresh Asparagus
Ingredients
- 1 bunch fresh asparagus, trimmed
- 4 egg yolks
- 2 tsp fresh lemon juice
- 1 tbsp water
- 1 tbsp Dijon mustard
- 2 tsp finely chopped parsley
- 0.5 lb butter, melted and warm
Instructions
- 1
Bring a pot of salted water to a boil. Blanch the asparagus for 4 to 6 minutes until tender-crisp. Remove, season with salt and pepper, and keep warm.
- 2
In a stainless steel bowl set over a pot of simmering water, whisk together the egg yolks, lemon juice, water, Dijon mustard, and parsley over medium heat.
- 3
Whisk vigorously until the mixture is pale, thick, and the whisk leaves trails, about 3 to 4 minutes.
- 4
Remove from heat and slowly drizzle in the warm melted butter while whisking constantly until the sauce is thick and emulsified. Season with salt and pepper.
- 5
Arrange the blanched asparagus on a serving platter. Spoon the hollandaise generously over the top and serve immediately.
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