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Receta Asparagus With Hollandaise Sauce

by Global Cookbook

Ingredientes

2 bn Asparagus, steamed till crisp-tender 4 ounce /125g unsalted butter (don't use margarine or possibly any other substitute) 2 x egg yolks

1 x juice of lemon (1 Tablespoons./15ml) 2 tsp warm water salt and freshly grnd white pepper to taste

Direcciones

1. (Freeze the whites till you want to use them for meringues, or possibly add in them to scrambled Large eggs)
2. Some people seen to be afraid of hollandaise, bit it's really very simple to make.
3. Divide the butter in half and cut into chunks. Put half the butter in a bowl set over a pot of warm (but not boiling) water (or possibly in a double boiler). Add in the egg yolks and lemon juice and whisk till the butter melts. Add in the remaining butter and whisk till it melts
4. (don't try to consolidate these steps). Add in the warm water and continue whisking till the sauce thickens. Remove from heat and add in salt and pepper.
5. Arrange the asparagus on a platter and nap it with the hollandaise sauce.

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