Recipe Asparagus Hollandaise Sauce

Season the sauce well with salt pepper cayenne and lemon juice.

Recipe asparagus hollandaise sauce. This simple blender hollandaise recipe with fresh herbs makes a luscious topping for steamed asparagus but is also great with artichokes fish and of course eggs benedict. To cook asparagus bring a large pot of salted water to the boil. Spread the spears in a single layer in a shallow roasting pan baking sheet drizzle with olive oil sprinkle with salt and roll to coat thoroughly.

Blend the eggs for 20 30 seconds at medium to medium high speed until lighter in color. Snap bottoms off asparagus place gently in pot and boil for 1 2 minutes until al dente. Put the egg yolks lemon juice salt and cayenne into a blender.

In another saucepan melt the butter. For the hollandaise sauce beat the egg yolks and wine until light and frothy. 2 prepare the hollandaise sauce.

Roast the asparagus until lightly browned and. The mixture should now be thick and glossy. To serve divide asparagus between four plates pour hollandaise over the top and finish with a good grind of pepper.

Bring a large sauté pan of salted water to the boil. Place a generous pool of hollandaise on. Drain and dry asparagus with paper towel.

If the sauce is too thick add one tablespoon of water. Recipes main ingredient asparagus. Keep in a warm place.