Fresh Asparagus with Homemade Hollandaise
Sauce
2 to 2-1/2 lb. asparagus
Boiling water
1 1/2 tsp. salt
1/4 c. butter or margarine, melted
Homemade Hollandaise Sauce (see recipe below)
Bread or cut off tough ends of asparagus. Wash well under cold
running water. (If asparagus is sandy, scrub with brush. With
vegetable parer, scrape skin and scaled from lower part of
stalks.)
Bunch stalks together; tie
with string or use rubber band. Place upright in deep saucepan.
Add boiling water (about 2 inches deep) and salt. Return to
boiling, and cook covered for 15 to 20 minutes. Pierce lower part
of stalks with fork to see if they are tender. Be sure not to
overcook.
Drain asparagus well,
being careful not to break stalks. Arrange in heated vegetable
dish; pour butter over all. Serve with Hollandaise sauce. Makes 4
to 6 servings.
Homemade Hollandaise Sauce
4 egg yolks
2 tbsp. fresh lemon juice
1 tsp. white vinegar
1/4 tsp. salt
1/8 tsp. cayenne pepper
3/4 c. (1 1/2 sticks) butter
Place yolks, lemon juice, vinegar, salt and cayenne in blender or
food processor. Blend 5 seconds. Heat butter until it sizzles.
Pour in a steady stream into blender. Turn off motor as soon as
mixture has thickened. Makes 1 cup. |
