Hollandaise with Fresh Asparagus
1 large bunch asparagus
4 egg yolks
2 teaspoons fresh lemon juice
1 tablespoon water
1 tablespoon Dijon mustard
2 teaspoons fine chopped parsley
1/2 pound butter, melted and warm
Bring a pot of salted water to a boil. Trim the asparagus. Place the
asparagus in the water and blanch for about 4 to 6 minutes. Remove
the asparagus from the water and season with salt and pepper. While
the asparagus are blanching, prepare the sauce. 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. Season with salt and cayenne.
Whisk the mixture until pale yellow and slightly thick. Be careful
not to let the bowl touch the water. Remove the bowl from the pot
and whisking vigorously, add the butter, 1 teaspoon at a time, until
all is incorporated. Place the asparagus on a platter and spoon the
Hollandaise sauce over the top.
Yield: 4 servings.