Asparagus With Hollandaise Recipe
Tender, vibrant asparagus spears are lightly blanched to perfection and drizzled with a rich, velvety hollandaise sauce. This classic combination offers a delightful balance of earthy flavors and creamy texture, making it an irresistible side dish that elevates any meal.
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Ingredients
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Asparagus and Hollandaise Sauce
Method
Preparation Steps
- 1
Prepare the Asparagus
Trim the tough ends off the asparagus and wash them under cold water. Bring a pot of salted water to a boil and blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Remove and plunge into ice water to stop cooking.
- 2
Make the Hollandaise Sauce
In a double boiler or a heatproof bowl set over simmering water, whisk the egg yolks and lemon juice together until thick and pale. Gradually add the melted butter while continuously whisking until the sauce is thick and creamy. Season with salt, pepper, and cayenne.
- 3
Combine and Serve
Drain the asparagus and place it on a serving plate. Drizzle the hollandaise sauce over the asparagus and serve immediately.
