On Easter Sunday, Hubby made a request. He doesn’t ask much of me in the kitchen, let’s me be the one to plan the meals and eats what’s placed before him. However; that morning he did make a request. He wanted steamed rather than roasted asparagus, and he wanted me to make a silky Hollandaise Sauce.
Such a simple request. And such as easy request to fulfill. Do you have butter? Eggs? Lemon juice? A kiss of Cayenne? Then you’ve got all it takes to make a rich, silky Hollandaise Sauce. This sauce takes about 5 minutes to prepare and is perfect every time. Great with steamed asparagus or over poached eggs. Of all the Hollandaise Sauces I’ve made over the years, this is by far the easiest. And it’s nearly fool-proof. Two keys – really emulsify the yolks with lemon juice on medium speed until pale and really emulsify the warm butter stream on low. Keep that blender humming. At the moment the sauce thickens, shut it off. If your blender is like mine, running on the lowest setting the “hum” will change, almost a bog-down sound. In that instant, the sauce is thick and silky and perfect.
For me, the hardest part about this Asparagus Dish is actually getting the Hollandaise Sauce from the blender to the asparagus spears. The temptation to just gobble up the sauce alone is down right sinful. Fight the temptation and enjoy this spring-time favorite as intended – together.
Asparagus with Hollandaise Sauce
1 bunch Asparagus, trimmed
10 tablespoons Butter, melted
3 Egg Yolks
1/2 tablespoon Lemon Juice
Pinch or 2 Cayenne Pepper
To Prepare the Asparagus: Break off the tough ends with your fingers. Bend the asparagus spears near the end and they will break naturally where the spear is no longer tough. For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower two to three inches of the asparagus spears. Set aside until ready to steam.
Prepare a large, shallow pan (with a cover) with a half-inch of water and a steamer rack. (Or Asparagus Steamer). Bring the water to a boil, maintaining steam. Place the asparagus on the steaming rack. Cover. Steam for 3 to 5 minutes, until tender, but still a little crisp, definitely not mushy. The timing depends on how thick the asparagus spears are. Keep warm until ready to serve.
To Prepare the Hollandaise Sauce: Melt the butter in a small pot. Separate eggs, place the yolks in a blender. Add lemon juice, and cayenne into a blender. Blend the yolks for 20-30 seconds at medium to medium high-speed until lighter in color. Turn blender down to lowest setting and slowly drizzle in the hot melted butter while the blender is running. Continue to blend for a few seconds after all of the butter is incorporated. Sauce with thicken and become silky. Taste the sauce and add more salt or lemon juice if needed.
Plate the asparagus in a small serving platter. Pour Hollandaise sauce over the asparagus. Serve immediately.