Asparagus with hollandaise sauce and mustard
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
An egg-and-butter hollandaise sauce can transform any vegetable into an elegant appetizer, and drizzled over plump, beautiful asparagus spears, it makes a wonderful side dish for special occasions. To serve, trim the ends of the asparagus and remove the tough skin, then blanch the spears in boiling water until slightly tender. Arrange them on a plate, drizzle with hot hollandaise sauce and grainy mustard, and serve immediately.
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Recipe:
Blanch 2 bunches large asparagus (trimmed and trimmed) in salted boiling water for 3 minutes, until crisp-tender; drain. Combine 2 egg yolks and 1 tablespoon each lemon juice and hot water in a heatproof bowl set over a saucepan of simmering water. Cook, whisking constantly, until thickened, 1 to 3 minutes (remove from the heat if the eggs begin to curdle). Gradually whisk in 6 ounces (165 g) of chopped butter until the sauce thickens, 3 to 5 minutes. Stir in 4 teaspoons grainy mustard and season with salt and cayenne pepper, to taste. Thin the sauce with lemon juice if needed. Serve the hollandaise sauce over the asparagus.
Recipes with similar ingredients: asparagus, whole grain mustard, ground cayenne pepper, lemon juice, eggs
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