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Easter: Asparagus with Dill Hollandaise

Source of Recipe


From "The Pioneer Woman Cooks: A Year of Holidays"



List of Ingredients



• 4 asparagus bundles, ends trimmed
  
• 1 cup (2 sticks) butter
  
• 4 egg yolks
  
• Juice of 2 lemons
  
• 4 dill sprigs, minced, plus more whole sprigs
  
• 1 tsp salt
  






Instructions



1. Steam the asparagus until bright green and just barely cooked. Remove from the pot and set aside on a platter.
   
   
2. To make the hollandaise:
   Melt the butter in a small saucepan until it's very hot and sizzling. Add the egg yolks to the blender and squeeze in the lemon juice. With the blender on, slowly drizzle the hot butter into the blender with the yolks. It'll start to thicken right away. Add the minced dill and the salt, then mix it again until it's all combined.
   
   
3. Drizzle the hollandaise all over the top of the asparagus, then garnish the top with a little more dill, just to make it extra pretty.
   
   Makes 12 servings.