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Asparagus with Hollandaise Sauce

List of Ingredients






3 egg yolks
2/3 cup clarified butter, melted
small pinch of cayenne pepper
juice of 1/2 a lemon
32 asparagus spears
1/3 cup kosher or coarse salt



Recipe



To make the Hollandaise sauce, whisk the egg yolks with 4 tablespoons of
water in the top of a double boiler until foamy. Place over simmering water and
continue whisking over low heat until the mixture is thick and you can see the
trail made by the whisk.

Remove the top pan from the heat and gradually add the butter, whisking
constanly. Once all the butter has been incorporated, strain the sauce and
season with salt to taste, a dash of cayenne pepper and the lemon juice. Keep
the sauce warm over the warm water. If preferred a food processor can be
used to make the sauce. Whisk the egg yolks and water and, with the motor
running add the melted warm butter into the processor in a thin stream.

Bring a large pan of water to a boil. Use a vegetable peeler to remove the outer
layer from the lower two thirds of the stem of each asparagus spear. Line up
the spears of asparagus and tie into bundles of eight.

Add the kosher or coarse salt and then the asparagus bundles to the water.
Reduce the heat and simmer for 10 minutes, or until the tips are tender.
Remove and drain on paper towel. Remove the string and arrange each bundle
on a warm serving plate. Coat with some of the hollandaise sauce and serve
immediately.