Hollandaise with Fresh Asparagus

1. 1

   Bring a pot of salted water to a boil.

2. 2

   Trim the asparagus.

3. 3

   Place the asparagus in the water and blanch for about 4 to 6 minutes.

4. 4

   Remove the asparagus from the water and season with salt and pepper.

5. 5

   While the asparagus are blanching, prepare the sauce.

6. 6

   In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together.

7. 7

   Season with salt and cayenne.

8. 8

   Whisk the mixture until pale yellow and slightly thick.

9. 9

   Be careful not to let the bowl touch the water.

10. 10

    Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.

11. 11

    Place the asparagus on a platter and spoon the Hollandaise sauce over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.