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Spring Asparagus with Blender Hollandaise

Source of Recipe

From "The Southern Living Party Cookbook"


Recipe Introduction

"Hollandaise must be made at the last minute, which can cause a major problem for a host or hostess. Your guests have arrived, and you're making sure everyone has been welcomed and enjoying a drink and hors d'oeuvre. You are trying to be engaging and lovely while maintaining perfect posture and keeping lipstick on. The last thing you need to do is dart into the kitchen and start frantically whisking a bunch of egg yolks over the stove. God forbid you lose focus and curdle the precious egg yolks, and then you are back to square one. Enter the savior of the party: the fail-proof blender hollandaise. It's the best thing since sliced bread. You can keep it warm over hot water or pour it into an insulated cup or thermos."

List of Ingredients

◦ 2 pounds fresh asparagus, trimmed
◦ 3 large pasteurized egg yolks
◦ 2 tablespoons fresh lemon juice (from 1 lemon)
◦ 1/4 teaspoon salt
◦ Dash of cayenne pepper
◦ 2/3 cup unsalted butter


Recipe

Fill a large saucepan with 1 inch of water; bring to a boil over medium-high. Place the asparagus, trimmed sides down, in batches if needed, in a steamer basket in the boiling water, and steam until crisp-tender, about 4 to 5 minutes.

Meanwhile, combine the egg yolks, lemon juice, salt, and cayenne pepper in a blender. Cover and process on high speed for 3 seconds. (Do not remove the mixture from the blender.)

Heat the butter in a small saucepan over medium heat until it bubbles. Remove the center piece of the blender lid. With the blender running on high speed, slowly pour the melted butter into the blender, and continue to blend until smooth and thickened. Immediately drizzle over the asparagus, or keep warm until ready to serve.


Serves 8