Asparagus with Hollandaise Sauce

Description

Yield
Servings
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

4 U
egg yolks
  U
juice of one lemon
  pn
salt
  ds
Tabasco hot sauce
1 c
Butter
1 U
bundle Asparagus (approximately 16 sticks)

Directions

Hollandaise Sauce
Whisk the egg yolks in a metal bowl until they are pale yellow. Squeeze in the lemon juice. Add the salt and tabasco sauce. In a separate pan, melt the butter. Make a double boiler by placing your pot over a boiling pot of water. In the double boiler, whisk the egg yolk mixture vigorously (don't scramble the egg) until the yolks have thickened and you can see the bottom of the bowl between strokes. Remove from heat and very slowly add (dribble) the butter into the mixture and whisk until the butter has thickened the mixture.

Asparagus
Wash asparagus and trim off bottom of stems. In a large skillet, bring about 1/2" of water to a rapid boil. Add salt if desired. Add asparagus. Cook for 2-3 minutes or until bright green and just tender. Drain and serve (approximatly four sticks per serving).