Asparagus with Hollandaise Sauce Recipe
Ingredients
| Asparagus spears | 24 | |
| 1/2 red bell pepper, sliced thin | ||
| Egg yolks | 3 , beaten (Sauce:) | |
| Boiling water | 3 Tablespoon (Sauce:) | |
| Lemon juice | 2 Teaspoon (Sauce:) | |
| Sherry | 1 Teaspoon (Sauce:) | |
| 1 tsp tarragon vinegar | ||
| Butter | 1/2 Cup (16 tbs) (Sauce:) | |
| Salt | 1/4 Teaspoon (Sauce:) | |
| Cayenne pepper | 1 Dash (Sauce:) | |
Directions
1. Steam asparagus and red bell pepper. Prepare sauce while veggies are steaming.
2. Slowing heat and keep warm butter, lemon juice, sherry, vinegar, salt and cayenne.
3. Over a double boiler, warm egg yolks, while stirring constantly with a wire whisk. When yolks start to thicken, add 1 tablespoon at a time of boiling water, stirring constantly with wire whisk. When thicken remove from heat and whisk into the butter mixture. Serve immediately.
2. Slowing heat and keep warm butter, lemon juice, sherry, vinegar, salt and cayenne.
3. Over a double boiler, warm egg yolks, while stirring constantly with a wire whisk. When yolks start to thicken, add 1 tablespoon at a time of boiling water, stirring constantly with wire whisk. When thicken remove from heat and whisk into the butter mixture. Serve immediately.
Chef
