Today's Flavor with Chef Nikki Shaw
Waistline Wednesday ASPARAGUS WITH HOLLANDAISE SAUCE
1½ pounds asparagus
1 stick butter, softened
3 egg yolks, beaten
1 tablespoon water
1 tablespoon fresh lemon juice
sea salt, to taste
cayenne pepper, to taste
1. In a large skillet, add a ½-inch of water & bring to a boil. Rinse the asparagus & cut off 1 inch from the bottom. Place asparagus in the pan, cover & steam for 2-3 minutes.
2. In a medium saucepan over low heat, add 2 tablespoons of the butter then slowly whisk in beaten egg yolks, water & lemon juice. Continue to rapidly stir with a whisk. Slowly add remaining butter while whisking sauce.
3. Sauce will thicken, if it is too thick add 1-2 tablespoons of hot water. Place asparagus on a large platter & drizzle Hollandaise on top.
servings: 6 / prep time: 10 minutes / cook time: 15 minutes