Asparagus Hollandaise

1. 1

   To make the hollandaise sauce, combine 2 tbsp water, vinegar and pepper in a small saucepan. Bring to a boil then reduce heat and simmer until reduced to 1 tbsp. Strain through a fine-mesh sieve into a medium heatproof bowl. Let cool for 10 mins.

2. 2

   Whisk egg yolks into vinegar mixture. Set over a medium saucepan of simmering water (don't let the water touch the base of the bowl). Whisk until thickened. Remove bowl from heat and gradually whisk in melted butter in a thin, steady stream, whisking constantly until sauce is thick and creamy.

3. 3

   Meanwhile, boil, steam or microwave asparagus until tender. Transfer to a large serving platter and drizzle with hollandaise sauce. Season to taste with cracked black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.