Asparagus In Tarragon Hollandaise Sauce Good And Fancy!

1. 1

   Bring large pot of salted water to boil and choose a stainless steel mixing bowl that will sit on top of the pot without touching the water.

2. 2

   Cut off the bottom of asparagus spears where they turn light colored and tough. If asparagus is thick (which is how I prefer it), peel bottom 2/3 of each spear with a sharp vegetable peeler.

3. 3

   Whisk egg yolks in mixing bowl with lemon juice, water, salt and a few grindings of black pepper and set aside.

4. 4

   Boil asparagus until it's tender but still has some snap, 4 to 6 minutes. Test it by holding a spear by the bottom with tongs held horizontally; it should be limp and bend like a bow toward the floor.

5. 5

   When it's cooked, use tongs to remove asparagus from water and arrange on warm platter.

6. 6

   Put bowl of sauce ingredients on top of rapidly boiling water and whisk vigorously until it is very thick and foamy. This will take only 2 to 3 minutes and you will easily be able to sense the point when the sauce becomes custardy and fully cooked.

7. 7

   Whisk in butter and, when it's incorporated, add tarragon.

8. 8

   Pour sauce over asparagus, or pass it separately in a serving bowl, and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.