Saturday, October 17, 2009

ASPARAGUS WITH HOLLANDAISE SAUCE




Bundle of fresh asparagus
3 egg yolks
1/2 lemon, juiced or 1 tablespoon lemon juice
1 tsp cold water
1 tsp salt
1 tsp pepper
1/2 cup butter

1. Cut ends off asparagus and boil for 10 minutes, then lay on plate.

2. In a small bowl whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a sauce pan over low heat. Once melted turn heat off and slowly add yolk mixture into butter. Serve over asparagus.

* If sauce is not thick enough you may need to turn the burner back on, very low and cook while stirring until you've reached your desired thickness

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