Hollandaise Sauce is famous for complimenting and topping eggs benedict, salmon or, in this recipe, asparagus. The challenge and technique of making it the right consistency with the right balance of lemon, butter and egg yolk. For this recipe we place the ingredients in a metal bowl over a boiling pot of water as a double boiler. The trick is to continuously stir the ingredients and slowly add in the melted butter. Be sure that the melted butter is hot when you add it. If the sauce is not thickening, it may be because the butter is not hot enough. And you do not want wait for the butter to warm in the microwave while your eggs are slowly cooking in the double boiler. Serve immediately because the sauce thickens at room temperature.
Asparagus with Hollandaise Sauce
Ingredients
- 1 bunch Asparagus
- 4 TBSP Olive oil
- 1 tsp Salt
- 1 tsp Pepper
- 4 eggs yolks
- 1 TBSP Lemon juice
- 1 stick butter melted
Instructions
- Heat olive oil in a pan on medium heat, add in asparagus, salt and pepper. Heat for about 3 mins then set aside.
- Separate 4 egg yolks. Whisk yolks. Set aside.
- Whisk a yolk and a TBSP of lemon juice in a metal bowl.
- Boil water in a medium saucepan. Hold the metal bowl over the boiling water heating the bowl, constantly whisking. Gradually add in the butter. Whisk until thick. If too thick, add water.
- Remove from heat and serve over asparagus.
