Spring Asparagus with Hollandaise Sauce
Lightly steamed until crisp tender and served with a rich, buttery Hollandaise sauce
Servings: 4 servings
- 20 spears of asparagus
- 2 large egg yolks
- 2 teaspoons cold water
- 8 tablespoons unsalted butter, cut into 1/2 tablespoon size pieces
- 1 teaspoon fresh lemon juice
- dash of sea salt
- fresh ground pepper
Place a saucepan with about one inch of water over medium heat until ready to boil. Reduce the heat to LOW. Place a stainless steel bowl over the top of the pot taking care the it does not touch the water. If you have a double boiler this would will great.
Add the egg yolks to the bowl and whisk in the cold water. Whisking constantly, start adding the butter, one piece at a time. Whisk until the butter melts, then add the next piece. Keep whisking until all butter is gone. Add a dash of salt and the lemon juice and remove the saucepan from the heat. Set aside.
Steam, boil or roast the asparagus. Drain well and serve with the Hollandaise on top. Garnish with fresh ground pepper and lemon wedges.
Recipe adapted from Darina Allen's, Irish Traditional Cooking
- If the eggs start to "scramble" remove from the heat and add 1/2 teaspoon cold water. If the sauce does not thicken, turn up the heat just a little bit and keep whisking.