ASPARAGUS WITH BLENDER HOLLANDAISE
When asparagus stalks are at peak-season freshness in the spring, asparagus with Hollandaise sauce is a classic pairing worth revisiting. In Martha's easy-to-make version, the normally fussy sauce comes together in seconds with help from a blender.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in a small saucepan over medium heat; let cool about 5 minutes. Put egg yolks in a blender. With motor running, gradually add butter. Add lemon juice and cayenne; season with salt and pepper. (Sauce should be thick but fluid enough to drizzle from a spoon, and should form a pool, not a mound. If too thick, thin with warm water.) Season to taste with lemon juice, salt, and pepper. Sauce is best used immediately, but can be stored in a thermos about 30 minutes.
- Meanwhile, bring 1 inch salted water to a boil in a large straight-sided skillet. Add asparagus, in batches if needed to avoid crowding. Cook until crisp-tender, 3 to 4 minutes; drain. Serve warm or room temperature, with sauce.
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Bayzid islam
[email protected]The recipe was easy to follow and the dish turned out great. However, I found that the hollandaise sauce was a bit too rich for my taste.
EthanZ GAMER
[email protected]I'm not a fan of asparagus, but I tried this recipe anyway and was pleasantly surprised. The hollandaise sauce was so good that it made me forget about the asparagus.
Nasir Rana
[email protected]This recipe was a hit! The asparagus was cooked to perfection and the hollandaise sauce was divine. I will definitely be making this again.
chukwuemeka Iwu
[email protected]As an experienced home cook, I was excited to try this recipe for asparagus with blender hollandaise. The dish turned out beautifully, with perfectly cooked asparagus and a rich, creamy sauce. My family loved it!