Asparagus With Hollandaise

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 2 lbs asparagus, trimmed
• 2 large egg yolks
• 1 teaspoon water
• 1 1/2 teaspoons fresh lemon juice
• 1/2 cup unsalted butter, cut into 8 pieces

Recipe

• 1 cook asparagus in a large pot of boiling salted water until just tender, about 3-6 minutes.
• 2 transfer with tongs to a colander.
• 3 while asparagus is cooking, bring a 3 quart saucepan one-third full of water to a boil.
• 4 whisk together yolks, water, and lemon juice in a small (1-quart) saucepan.
• 5 place saucepan in a larger pot of boiling water, and whisk egg yolks until they begin to thicken.
• 6 immediately remove yolks from heat and whisk in half of butter.
• 7 return saucepan to boiling water and whisk (the sauce will become creamy).
• 8 remove from heat and whisk in remaining butter.
• 9 return pan to boiling water, whisking until sauce is thickened slightly.
• 10 remove from heat and whisk 15 seconds more.
• 11 season with salt and pepper.
• 12 serve sauce over asparagus.
• 13 cook's note: yolks in this recipe may not be cooked fully.