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Asparagus with ­Hollandaise Recipe

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This recipe for Asparagus with ­Hollandaise, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Gordon
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 tablespoons (11/2 sticks) unsalted ­butter
4 extra­-­large egg yolks, at room ­temperature
3 tablespoons freshly squeezed lemon ­juice
Kosher salt
1/4 teaspoon freshly ground black ­pepper
2 pinches of cayenne ­pepper
3 pounds fresh ­asparagus

Directions:
Directions:
Melt the butter in a small saucepan. Place the egg yolks, lemon juice, 11/2 teaspoons salt, the pepper, and cayenne in the jar of a blender. Blend for 15 seconds. With the blender on, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon of hot tap water and blend for a few seconds before serving.)

Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems halfway up the stalk. Blanch the asparagus in a large pot of boiling salted water for 5 to 10 minutes, depending on their thickness, until cooked through but still al dente. Remove to a platter with tongs or a wire skimmer and sprinkle with ­salt. Pour the hollandaise sauce over the warm asparagus and serve.

Thick asparagus have more flavor than thin ones. They just need to be ­peeled.

To reheat the sauce after refrigerating, place the container in the microwave for
a few seconds, until it’s just warm enough to ­pour.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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