Fresh Asparagus With Hollandaise

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This is an emeril recipe. i was afraid to make hollandaise sauce until this recipe.

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Steps

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Bring a pot of salted water to a boil.

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Trim the asparagus.

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Place the asparagus in the water and blanch for about 4 to 6 minutes.

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Remove the asparagus from the water and season with salt and pepper.

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While the asparagus are blanching , prepare the sauce.

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In a stainless steel bowl set over a pot of simmering water over medium heat , whisk the egg yolks with the lemon juice , water , mustard and parsley.

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Season with salt and cayenne.

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Whisk the mixture until pale yellow and slightly thick.

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Be careful not to let the bowl touch the water.

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Remove the bowl from the pot and whisking vigorously , add the butter , 1 tsp at a time , until all is incorporated.

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Place the asparagus on a platter and spoon the hollandaise sauce over the top.

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Ingredients

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asparagus, egg yolks, fresh lemon juice, water, dijon mustard, parsley, butter, salt, cayenne