- 24 each asparagus spears-tough bottoms trimmed, peeled if larger
- 2 sticks unsalted Butter-melted slowly, let water settle to bottom
- 2 Tbsp. fresh lemon juice
- 2 egg yolks-from large eggs
- salt and cayenne or hot sauce to taste
Pre-warm your blender by placing very hot water in and top with the lid and reserve. Gently transfer the melted butter into a glass liquid measuring cup with a pour spout, leaving the milky water at the bottom of the pot. Check the temperature. The butter should be heated to 160ºf, using the microwave to heat if necessary.
To make the sauce, drain the water out of the blender and towel dry. Place the egg yolks in and with the blender running, pour the melted butter in a thin stream to emulsify the sauce. Continue until all of the butter has been added. Season the sauce to taste with salt and cayenne pepper. Reserve to serve with the asparagus. Do not save any of this leftover sauce since the egg yolks have not been “cooked”.
Bring large pot of salted water to a rapid boil, and add the asparagus in two separate batches (12 spears at a time) rapidly boiling for about 3 minutes just until tendercrisp, check by tasting one for your desired tenderness. Drain and place 6 spears on warm plates. Top with the Hollandaise sauce and enjoy! Serves four as appetizer or as an entree.