| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Bunch of asparagus |
| 4 |
|
Egg yolks |
| 2 |
ts |
Fresh lemon juice |
| 1 |
tb |
Water |
| 1 |
tb |
Dijon mustard |
| 2 |
ts |
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
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”