Tuesday, May 31, 2011

Asparagus With Hollandaise Sauce

Asparagus Spears:
24 asparagus (about 1 bunch)
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
Salt and black pepper

If the asparagus spears are thin, just snap the ends off. If the stalks are thicker, then peel the stalks from half way down to the end to ensure the spears are tender and not stringy. In a large bowl, drizzle olive oil all over the asparagus spears. Sprinkle garlic on top and rub well with your hands to ensure all the spears are fully coated. Season with salt and black pepper and toss over medium high heat in a large frying pan with 1 tablespoon of olive oil or on the grill/barbecue until it's cooked but still crispy (about 4 minutes).

Hollandaise Sauce:
3 egg yolks
1/4 teaspoon dijon mustard
1 teaspoon fresh lemon juice
1/2 cup butter, melted

In a blender, combine egg yolks, mustard, and lemon juice. Blend to fully combine (about 5 seconds). With the blender on high speed, stream the melted butter in. Sauce should be a thick, but smooth consistency. Pour over asparagus and serve immediately.


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