Asparagus with Hollandaise Sauce (brown butter)
Asparagus with Hollandaise sauce - tender asparagus with an easy brown butter Hollandaise sauce that’s made in a blender.
Equipment
- Blender
- microwave
- Frying Pan
- Plastic Wrap
- bowl
Ingredients
Asparagus
- 1 pound asparagus, trimmed
- 1 tablespoon water for cooking asparagus
- salt to taste
- pepper to taste
Hollandaise Sauce
- 4 ounces salted butter
- 2 large egg yolks
- 0.5 teaspoon Dijon mustard
- 1 tablespoon water
- 1-2 teaspoons freshly squeezed lemon juice or white vinegar
- 1-2 pinch cayenne pepper
- 1-2 pinch white pepper
Instructions
Preparation
- Cut 1 inch off the bottoms of medium to large asparagus and lightly peel the stalks. If thin, bend until it snaps. Cut remaining spears to the same length. Reserve egg whites for another use.
Asparagus Cooking
- Place the asparagus in a microwave-safe bowl with 1 tablespoon of water. Cover with plastic wrap and cook on high for 1 ½ - 2 ½ minutes. Drain water and keep covered. Alternatively, blanch in boiling water until crisp tender, drain, and keep warm.
Blender Hollandaise
- Add egg yolks, 1 tablespoon of water, 1 teaspoon of lemon juice, and mustard to the blender. Melt butter in a frying pan over medium heat, swirling occasionally until it browns. Pour hot butter into the blender while blending.
- After blending, add cayenne and white pepper. Adjust seasoning to taste and pour over asparagus. Serve immediately.
Notes
More butter (up to 2 ounces) can be added to the egg yolks if preferred. The sauce can be thinned out with more water, and kept warm in a double boiler while cooking other dishes.
Nutrition
Serving: 1servingCalories: 248kcalCarbohydrates: 3gProtein: 4gFat: 26gFiber: 1g
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