Blanched Asparagus With Quick & Easy Hollandaise Sauce Tarifi

Malzemeler

• 1 Bunch Asparagus, Trimmed. Hollandaise Sauce: 1 Large Egg Yolk, 1 Teaspoon Water, 1 Teaspoon Freshly Squeezed Lemon Juice, 1 Tablespoon Dijon or Grainy Mustard, Kosher Salt & Ground Black Pepper, 1 Stick Butter (8 tablespoons, about 112 grams), Melted

Hazırlanışı

1. Heat a pot of salted water large enough to fit your asparagus to boiling. Drop in the asparagus, and cook 3 or 4 minutes or until just tender crisp. Drain the asparagus, and drop into a large bowl of ice water and let cool. Once cool, drain the asparagus and arrange on a platter or tray. Combine egg yolk, water, lemon juice, mustard, and a pinch of salt and pepper in the bottom of a cup that barely fits the head of an immersion blender. (I used a 2-cup measure) Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour the hot butter into cup. Continue pouring until all butter is added. Sauce should be very thick and creamy. Taste, and adjust seasonings if needed. Pour over the asparagus, and serve immediately.

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