| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Bunch of asparagus |
| 4 |
|
Egg yolks |
| 2 |
t |
Fresh lemon juice |
| 1 |
T |
Water |
| 1 |
T |
Dijon mustard |
| 2 |
t |
Finely chopped parsley |
| 1/2 |
lb |
Butter, melted and warm |
INSTRUCTIONS
Bring a pot of salted water to a boil. Trim the asparagus. Place the
asparagus in the water and blanch for about 4 to 6 minutes. Remove the
asparagus from the water and season with salt and pepper. While the
asparagus are blanching, prepare the sauce. 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, together.
Season with salt and cayenne. Whisk the mixture until pale yellow and
slightly thick. Be careful not to let the bowl touch the water. Remove
the bowl from the pot and whisking vigorously, add the butter, 1
teaspoon at a time, until all is incorporated. Place the asparagus on
a platter and spoon the Hollandaise sauce over the top. Yield: 4
servings EMERIL LIVE SHOW #EMIA32 Posted to recipelu-digest by molony
<molony@scsn.net> on Feb 18, 1998
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