4 Servings 15 min Cook
1/4 Tsp Cayenne Pepper
1 Tbsp Lemon Juice
10 Tbsp Butter
1/2 Tsp Salt
3 Large yolk (separated from white) Egg Yolk
1 Lb Asparagus
Prep 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.
Prepare a large, shallow pan (with a cover) with a half inch of water and a steamer rack.
Prepare the Hollandaise sauce.
First, melt the unsalted butter in a small saucepan over low to medium heat
Put the egg yolks, lemon juice, salt (omit if using salted butter) and cayenne into a blender.
Blend the eggs for 20-30 seconds at medium to medium high speed until lighter in color.
Continue to blend for a few seconds after all of the butter is incorporated.
Taste the sauce and add more salt or lemon juice if needed.
Keep warm while you are steaming the asparagus.
Bring the water in your steaming pan to a boil.
Place the asparagus on the steaming rack.
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.
Plate the asparagus.
Drizzle the Hollandaise sauce over them and serve.