Asparagus With Hollandaise
Description:
Indulge in the tantalizing flavors of this classic dish, sourced from the Paris Collector’s Edition of Gourmet, March 2001. Bursting with freshness and simplicity, this recipe promises a culinary delight that will tantalize your taste buds. Though untried by me, its allure is irresistible, making it a must-share for fellow epicureans seeking culinary adventures.
Recipe Category: Vegetable 🌱
Keywords: Low Protein, < 30 Mins, Stove Top, Easy 🕒🍳
Nutritional Information:
- Calories: 281.2
- Fat Content: 25.8g
- Saturated Fat Content: 15.6g
- Cholesterol Content: 165.9mg
- Sodium Content: 39mg
- Carbohydrate Content: 9.8g
- Fiber Content: 4.5g
- Sugar Content: 3.1g
- Protein Content: 7g
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Asparagus | 2 bunches |
| Water | 2 cups |
| Fresh Lemon Juice | 1 tablespoon |
| Unsalted Butter | 1 1/2 sticks |
Instructions:
-
Prepare the Asparagus:
- Begin by cooking the asparagus in a large pot of boiling salted water until they reach a tender perfection, typically within 3 to 6 minutes.
-
Drain the Asparagus:
- Once the asparagus is cooked to your desired tenderness, carefully transfer them from the boiling water using tongs and place them in a colander to drain any excess water.
-
Prepare the Hollandaise Sauce:
- While the asparagus is cooking, in a 3-quart saucepan, bring water to a boil.
-
Whisk the Yolks Mixture:
- In a separate small (1-quart) saucepan, whisk together the egg yolks, water, and fresh lemon juice until well combined.
-
Heat the Yolks Mixture:
- Place the saucepan with the yolks mixture into the larger pot of boiling water, ensuring it is stable. Continue whisking the yolks mixture until it begins to thicken.
-
Incorporate Butter:
- Once the yolks mixture starts to thicken, immediately remove it from the heat and gradually whisk in half of the unsalted butter until fully incorporated.
-
Achieve Creaminess:
- Return the saucepan to the boiling water and continue whisking the mixture until it achieves a creamy consistency.
-
Add Remaining Butter:
- Remove the saucepan from the heat again and whisk in the remaining unsalted butter until well combined.
-
Thicken the Sauce:
- Return the saucepan to the boiling water once more, whisking continuously until the hollandaise sauce thickens slightly.
-
Final Touches:
- Once the sauce reaches the desired consistency, remove it from the heat and whisk for an additional 15 seconds. Season the hollandaise sauce with salt and pepper to taste.
-
Serve and Enjoy:
- Arrange the cooked asparagus on serving plates and generously drizzle the luscious hollandaise sauce over them.
-
Cook’s Note:
- Please be mindful that the yolks in this recipe may not be fully cooked. Exercise caution, especially if serving to sensitive individuals.
Bon Appétit! 🍽️
