Browsed by
Category: asparagus

Asparagus & Hollandaise Sauce

Asparagus & Hollandaise Sauce

Another from the Valentine’s Day, 2006 issue.

In 19th-century France, bridegrooms were fed three courses of asparagus because of its reputation for igniting passions.

Steam asparagus just until tender (less than 10 minutes). Serve topped with Hollandaise sauce.

Hollandaise Sauce

3 egg yolks
Butter, 2 sticks, melted, cooled to room temperature
Lemon juice, 2 tablespoons
Salt, ½ teaspoon
Cayenne pepper, dash

In the upper section of the double boiler (before heating) stir egg yolks with a wire whisk until well-blended. Do not beat. Heat water in the bottom section to a simmer, constantly stirring the egg yolks. When the eggs become thick (like heavy cream) add butter while stirring. Add lemon juice while stirring. Remove from heat and add salt and cayenne. If the sauce separates don’t throw it out! Pour it into another container, clean the top of your double boiler, and start over using the sauce you have already made in place of the egg yolks.

Facebooktwittergoogle_plusredditpinterestlinkedinmail