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Asparagus with Hollandaise Sauce

Source of Recipe


SAVEUR



List of Ingredients



• ¼ cup white wine vinegar
  
• ¼ cup dry white wine
  
• 10 black peppercorns
  
• 1 large shallot, finely chopped
  
• 8 egg yolks, beaten
  
• 1 cup unsalted butter, melted and cooled
  
• Kosher salt to taste
  
• Tabasco sauce, to taste
  
• 1 tsp fresh lemon juice
  
• 1½ pounds asparagus, woody ends removed
  






Instructions



1. Put vinegar, wine, peppercorns, and shallots into a large skillet over medium-high heat; simmer until reduced to about 2 tablespoons, 5 to 6 minutes. Strain reduction through a fine-meshed sieve and let cool.
   
   
2. Pour water into a medium pot so that it reaches a depth of 2 inches; bring to a simmer over medium heat. In a large bowl, whisk together reduction, yolks, butter, salt, and Tabasco. Set bowl over pot; the bottom shouldn't touch water. Whisk mixture until thick, 4 to 5 minutes. (Don't be alarmed if it looks curdled.) Remove bowl from heat; add lemon juice, and ¼ cup warm water; whisk until sauce is smooth; keep warm.
   
   
3. Bring a large pot of salted water to a boil over high heat. Add asparagus; cook until just crisp-tender, about minutes. Drain and transfer to a serving platter. Pour sauce over asparagus and serve.
   
   Serves 6