Asparagus/hollandaise Recipe

Time30m

Serves4

Make Asparagus/hollandaise Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Asparagus
Begin by washing the fresh asparagus spears under cold water to remove any dirt.
2
Trim the Ends
Using a sharp knife, trim off the tough ends of the asparagus, about 1-2 inches from the bottom.
3
Boil Water
In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt to the boiling water.
4
Blanch the Asparagus
Once the water is boiling, add the asparagus spears. Boil for 2-4 minutes until they are bright green and tender-crisp.
5
Drain and Cool
Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Let them cool for a few minutes, then drain.

6
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
7
Whisk Egg Yolks
In a medium heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until well combined.
8
Create a Double Boiler
Place the bowl over a pot of simmering water (double boiler). Make sure the bottom of the bowl does not touch the water.
9
Emulsify the Sauce
Slowly drizzle the melted butter into the egg mixture while continuously whisking. The sauce should begin to thicken and become creamy.
10
Season the Sauce
Once the sauce has thickened, season with salt and ground black pepper to taste. Remove from heat.